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Mussels in Spicy Red Curry Sauce

  • 4servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, C, P
MineralsSelenium, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pound(s) fresh mussels

  2. 2 tablespoon(s) vegetable oil

  3. 1 onion chopped

  4. 1 teaspoon(s) red curry paste (such as Mae Ploy) or more to taste

  5. 1 can(s) 13 1/2 oz coconut milk (lite ok)

  6. 2 tablespoon(s) brown sugar packed

  7. 1 tablespoon(s) fish sauce

  8. 2 tablespoon(s) fresh lime juice

  9. 2 teaspoon(s) minced fresh ginger root or more to taste

  10. 2 tablespoon(s) ketchup

  11. 2 tablespoon(s) fresh basil thinly sliced

  12. lime wedges for garnish

Instructions Jump to Ingredients ↑

  1. Do not store fresh mussels in any container that prevents fresh air from reaching the mussels, or they may die before you use them.

  2. Discard any mussels that are broken or cracked, or open ones that do not close when tapped. Put mussels in bowl of fresh water for 20 minutes. Debeard mussels by grasping fibrous beard firmly and yanking toward hinge end of mussell shell. Discard beards. Scrub mussels with brush and set aside.

  3. Heat oil in large, deep, covered skillet on medium-high heat. Add onion and saute briefly. Stir in curry paste and ginger and cook until bubbling and onions are tender. Add coconut milk, lime juice, brown sugar, fish sauce and ketchup. Bring to a boil.

  4. Add mussels and cover. Steam until the mussels open and are tender, 5-7 minutes. Discard any mussels that have not opened.

  5. Spoon mussels into soup plates (wide diameter, shallow bowls with wide rims) and spoon sauce over. Sprinkle with thinly sliced basil and serve with lime wedges.

  6. I like cooked onion, carrots, potatoes and peas with curry sauce. Experiment with others such as pea pods, broccoli, cauliflower, etc. to find a combination you like, or serve with polenta, rice, or bread to soak up extra sauce.

  7. Great as appetizer for 4 or entree for 2.

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