Thai Red Curry Mussels
I love dishes that combine the vibrance of a bouquet of spices and fresh herbs. This dish is exceedingly simple, it need practically no real prep other than cleaning the mussels.Being Asian myself, it brings the flavors of home to my table, sweet, spicy and herbaceous. Rinku Bhattacharya, Create Cooking Challenge: Easy Peasy entrant, WLIW viewer
Recipe Ingredients
- - 1 and 1/2 cups full fat coconut milk
- - 2 tablespoons Thai red curry paste
- - 1 and 1/2 tablespoons maple or brown sugar
- - 2 pounds mussels, scrubbed and bearded
- - 2 tablespoons fresh lime juice
- - 3 tablespoons chopped cilantro
Recipe Instructions
- Place the coconut in a wide pot and bring to a simmer.
- Add in the Thai red curry paste and the maple or brown sugar and stir into incorporate.
- Allow the mixture to simmer for about 5 minutes to allow the flavors to blend together.
- Add in the mussels and cover the pot.
- Allow the mussels to cook on low heat for about 5 minutes. At this point all the mussels should have opened.
- Sprinkle with the lime juice and cilantro and stir to mix in. Enjoy!