It’s mussel season again. I love them so much that I will sometimes make them for just myself. My hubby will eat them but it’s not his favorite thing in the world. So if I crave them often, I will just make them for lunch. They take so little effort to cook that I don’t mind making them for just myself.
I usually make them the classic way with parsley, garlic and tomatoes. But this time, I made them with Thai red curry. Something my hubby is more likely to enjoy since he loves Thai curry, and so do I. We both devoured them.
This recipe serves 2.
4 kilos of mussels, scrubbed and beards removed
2 tablespoons of minced ginger
1 lemongrass, finely chopped (hard outer part removed)
70grs of Thai red curry paste
400ml of coconut milk
1 tablespoon of vegetable oil
½ a bunch of coriander, chopped
2 tablespoons of chopped Thai basil
Crusty bread for serving
Extra Thai basil for decoration (optional)
Rinse and scrub the mussels well under cold water, pulling off any beards. Discard any mussels that are broken or that don’t clamp shut when tapped.
Heat the vegetable oil in a Dutch oven over medium heat. Once the oil is hot, add the lemongrass, ginger and curry paste. Cook for 1 to 2 minutes while stirring. Then add the coconut milk and whisk till it is completely incorporated.
Then add the mussels and cover the pot. Let them steam until they open. This will only take a couple of minutes. Then remove the mussels using tongs. Discard of any mussels that haven’t opened. Let the sauce reduce for a couple of minutes.
Place the mussels on your serving bowls, pour the sauce over them and sprinkle with the chopped coriander and Thai basil. Decorate it with some whole Thai basil leaves if you wish. Serve it with lime wedges and crusty bread. Enjoy!
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