Thai Red Curry Mussels
Recipe: #22909
February 19, 2016
Categories: Mussels, Appetizers, Thai, Fathers Day, Game/Sports Day, Grilling (Outdoor) Gluten-Free, No Eggs, Non-Dairy, Wine, , more
"Love mussels and this one from Bobby Flay looks to be right up my alley so saving here more making soon hopefully. They based the serving size as 4 appetizer serves. Though the directions are for the grill/bbq I see no reason why it could not be cooked on the stove top."
Ingredients
Nutritional
- Serving Size: 1 (610 g)
- Calories 435.5
- Total Fat - 17.3 g
- Saturated Fat - 4.2 g
- Cholesterol - 90.3 mg
- Sodium - 1630.3 mg
- Total Carbohydrate - 33.7 g
- Dietary Fiber - 3.6 g
- Sugars - 8.7 g
- Protein - 39.2 g
- Calcium - 251.7 mg
- Iron - 13.4 mg
- Vitamin C - 88.3 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Heat grill to high.
Step 2
Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering.
Step 3
Add the lemongrass, curry paste, wine, coconut milk, fish sauce and lime juice and bring to a simmer, whisking.
Step 4
Add the mussels, cover the pot, and let steam until opened.
Step 5
During the last minute of cooking, add the cilantro and basil.
Step 6
Serve from the Dutch oven into individual bowls, discarding the lemongrass.
Tips
No special items needed.