Recipe

Thai Coconut Curry Mussels Recipe

Add Step-by-Step Photos	Edieamean / All my dishes 11 months, 4 weeks ago A local restaurant in town makes these once a week, but the recipe is a secret. This is my own version. Prep:10m Cook:20m Servings:4	Edieamean
	easy and unusual

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Ingredients

1 can coconut milk, unsweetened

1/3 cup fresh lime juice

1/3 cup white wine

1/3 cup sodium free chicken broth

3 cloves minced garlic

2 tbsp red curry paste (Asian markets are a good source)

1 tbsp asian fish sauce

1 tbsp sugar

5 pounds or so of cleaned and scrubbed mussels (I prefer wild but cultivated ok)

large handful of cilantro - chopped

fresh baked bread for dipping in the sauce

Directions

Combine together milk, lime juice, white wine, broth, garlic, curry paste, fish sauce and sugar in large pot and bring to a boil.

Cover and boil for 2 minutes.

Add mussels and cover and cook for approximately 6-7 minutes, stirring occassionaly.

Mussels are ready when they open.

Discard any unopened mussels after cooking.

Test sauce for saltiness.

If too salty, you may add a small amount of very hot water to the pot to alleviate this.

Sprinkle with cilantro and toss to combine.

Transfer dish to a large serving bowl, sauce included, and serve as a centerpiece with fresh baked bread for dipping in the sauce.

**Sauce and mussels are also delicious served over hot cooked pasta, such as linguini.

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Comments

elgab89 11 months, 3 weeks ago said:
Oh, delicious - don't mind if I do....make this recipe myself! I love Thai curry in any shape and form, but with mussels - you really hit a soft spot!

trigger 11 months, 3 weeks ago said:
That red curry paste really kicks this recipe up.
Five forks

lunasea 11 months, 3 weeks ago said:
How delightful - wow...thanks so much for the recipe. I cannot wait to try this. :) Vickie

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