Thai Red Curry Mussels

4
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"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."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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