Thai Red Curry Mussels
Created by ImPat on February 19, 2016
- Servings: 4
- Prep Time: 20m
- Cook Time: 10m
- Recipe #22909
Ingredients
- 2 tablespoons oil (peanut oil)
- 1 stalk lemongrass, crushed
- 3 tablespoons red curry paste (Thai)
- 1/2 cup white wine
- 1 can (14 ounce) unsweetened coconut milk
- 2 tablespoons fish sauce (nam pla)
- 2 tablespoons fresh lime juice
- 2 1/2 pounds mussels (debearded and scrubbed)
- 2 tablespoons fresh cilantro, chopped (stems)
- 2 tablespoons fresh cilantro leaves, chopped
- 4 tablespoons basil, chopped (Thai basil, or Italian basil leaves)
How to Make
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Step 1: Heat grill to high.
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Step 2: Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering.
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Step 3: Add the lemongrass, curry paste, wine, coconut milk, fish sauce and lime juice and bring to a simmer, whisking.
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Step 4: Add the mussels, cover the pot, and let steam until opened.
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Step 5: During the last minute of cooking, add the cilantro and basil.
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Step 6: Serve from the Dutch oven into individual bowls, discarding the lemongrass.
Nutritional Facts
- 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