Mussels with Coconut and Red Curry Broth
Author: 
Recipe type: Cooking for a Crowd, Worknight Dinners
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 1 tablespoon finely chopped peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 teaspoon crushed red pepper flakes
  • 2 teaspoons red curry paste
  • 1 cup light coconut milk
  • ½ cup dry white wine
  • ¼ teaspoon kosher salt
  • 2 pounds small mussels, scrubbed and debearded
  • ¾ cup small basil leaves, divided
  • 3 tablespoons fresh lime juice
  • 4 lime wedges
Instructions
  1. Heat a large Dutch oven or saute pan (with a lid) over medium-high heat. Add oil to the pan and swirl to coat the bottom. Add chopped onion, ginger and garlic and cook for 3 minutes, stirring frequently.
  2. Add curry paste and cook for about a minute, stirring consistently. Add coconut milk, wine and salt. Bring the mixture to a boil and cook for 2 minutes.  Stir in mussels; cover and cook up to 5 minutes or until mussels open.
  3. Discard any unopened shells. Stir in ½ cup basil and lime juice. Divide mussels mixture evenly among 4 bowls, and spoon the coconut mixture evenly over mussels. Sprinkle each serving with 1 tablespoon remaining basil; serve with lime wedges.
Recipe by In Good Taste at https://ingoodtaste.kitchen/kitchen-tip-how-to-cook-mussels/