Thai Red Curry Mussels
An easy and fragrant recipe that uses Thai Red Curry paste as the base and makes the perfect appetizer or meal
Equipment
- Dutch Oven
Ingredients
- 2 Tablespoons Peanut Oil
- 1 Stalk Lemongrass crushed
- 3 Tablespoons Thai Red Curry Paste
- 1 Can Unsweetened Coconut Milk
- 2 Tablespoons Fish Sauce
- 2 Tablespoons Lime Juice
- 2.5 Pounds Mussels debearded and scrubbed
- 2 Tablespoons Cilantro I like to use leaves and stems
- 4 Tablespoons Thai Basil chopped
Instructions
- Heat oil in Dutch Oven either on a grill or the stove top.
- Once oil is hot, add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer. You want to continually stir.
- Add the mussels, cover the pot, and let steam open.
- In the last minute of cooking, add the chopped cilantro and basil.
- Serve from Dutch Oven into bowls. We like to serve them with crusty, warm French bread.
Notes
You can green curry mussels in the same way but just replace green curry paste for the red in this recipe.