Saturday, September 3, 2011

Thai Red Curry Mussels With Coconut Milk

Browsing around  I had seen variations of this dish and wanted to create it or at least something similar with what I had on hand. This is one of those dishes which surprises you at how well all the ingredients come together. Not wanting to blow my own trumpet too much but I urge you to try this it is delicious.
Once you have your preparation in place this dish cooks so quickly. In France mussels are quite often served with Pomme Frites (French Fries to the rest of us). I decided it might be fun and colorful to serve this with prawn cracker.

Thai Red Curry Mussels Recipe
  • 2lbs Cleaned and Bearded Mussels
  • 2 tablespoon olive oil
  • 1 small onion finely chopped onion
  • 1/2 medium red pepper chopped
  • 1/2 medium green pepper chopped
  • 4 cloves of garlic finely chopped
  • 2 tablespoons Red Curry Paste
  • 1 tablespoon Fish Sauce
  • 8oz Coconut Milk
  • 2 tablespoons chopped fresh cilantro (coriander)
Scrub mussels and remove beards also pick through to make sure mussels are alive and discard any which are not. If any are open rap them with the back of a knife if they do not close discard them.
Start by heating olive oil in a large pan and sautéing onions and garlic till they begin to brown then add in peppers and cook till soft. Add in curry paste and fish sauce and stir in. Pour in coconut milk and bring to boil next add in mussels and put a tight fitting lid on. Allow to cook for three minutes or so. Believe me when you lift the lid you will like the aroma. Serve in a large bowl  be sure to mix well and share the saucy goodness and sprinkle with fresh cilantro.
There was enough here for two good main courses or you’d get four appetizers. I actually used a wok because you need plenty of room.