MICHELLE’S THAI RED CURRY MUSSELS

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Mussels are a breeze to make, don't cost a lot, yet are fancy and yummy. This is one delicious way to enjoy them this summer.
INGREDIENTS:
  • 1 pound mussels, cleaned
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 cup clam juice
  • 1 can unsweetened coconut milk (13.5 fluid ounces)
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 1/4 cup cilantro, chopped
  • juice from half a lime, reserve the other half for wedges
  • Crusty bread to sop up a delicious stew optional
PREPARATION:
  • Clean mussels in a sink under running water. Scrub them with a brush to remove dirt and barnacles. If the mussel has a hairy beard, pull that off by pulling towards the hinged end of the shell (not the front).
  • Discard mussels that have already opened. Keep them iced until you’re ready to cook. Heat olive oil in FIREDISC®. Stir in garlic and chopped onion. Cook until softened.
  • Add clam juice, coconut milk, red curry paste, and fish sauce; whisk together.
  • Add mussels, cover with Flattop Lid. Steam mussels in the mixture for 6 to 10 minutes.
  • Remove from FIREDISC® and transfer to a dish; add cilantro and juice from half a lime. Cut the other half of lime into wedges and serve with mussels.

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