I enjoy Thai food. I mean who doesn’t ???
This is a mild dish that is not only plenty of delicious fresh mussels, but kinda doubles as a soup too. It has wonderful flavors of smooth subtle coconut milk curry, with hints of ginger, lime, and shallots. Topped off with fresh chopped cilantro …. and served with baguette slices. Heaven in a bowl.
Ingredients : (serves 4 as a meal – 6 to 8 as an appetizer)
- 2-1/2 lbs of fresh cleaned and de-bearded mussels
- 2 Tbsps of Canola oil
- 3/4 Cup Diced Shallots
- 2 Tbsps Minced Garlic
- 2 Diced Red Bell Peppers
- 1/3 Cup Red Curry Paste
- 2 Tsps Fresh Grated Ginger
- 1/8 Tsp. Red Pepper Flakes
- 2 Can of Coconut Milk (15oz cans)
- 2 Tbsps Fresh Lime Juice
- Cup of Cilantro for chopping and sprinkling just before serving
- salt to taste if desired
- Lime Wedges for serving
- Baguette for the soup left over
- In a 4-quart pot over medium heat, warm the canola oil. When the oil is shimmering, add the shallots and bell pepper and sauté until the shallots are translucent and the bell pepper is soft, (3 to 4 minutes.)
- Add the curry paste, garlic, ginger and red pepper flakes and cook for 30 seconds. Add the coconut milk, and lime juice and bring a boil.
- Add the mussels to the pan, discarding any that do not close to the touch. Cover the pan and steam the mussels until they open, lightly stir occasionally so they cook evenly, 4 to 6 minutes. Discard any unopened mussels. Season to taste with salt.
- To serve, spoon the mussels into soup bowls, ladle some of the broth over them and sprinkle with the cilantro. Serve with lime wedges alongside.