I always cook mussels the basic Italian way; with garlic, shallots, white wine, and parsley. But when I had a plate of mussels during brunch, one day, it was with a thick Thai green curry. It was a bit thick so I made mine thinner. At the supermarket, I bought both red and green. I’ll make the green one another day.
Ideally, you want to use Thai basil but I couldn’t find them at Whole Foods today.
[100% organic, mussels wild]
- 2 lbs mussels, scrubbed & debearded
- ½ onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 garlic cloves, minced
- 1-inch ginger, minced
- 4 oz. red curry paste
- 1 TBS fish sauce
- 2 TBS brown sugar
- ½ cup dashi broth
- One 14 oz. can coconut milk
- ½ cup Thai basil leaves, chiffonade
- 1 lime, juiced
- Olive oil
In a large pan, coat the bottom of it with olive oil on low-medium heat. Sweat the onions and bell peppers. Then stir in the minced garlic and ginger, and cook for 30 seconds or until aromatic.
Add the curry paste, fish sauce, brown sugar, and mix well to coat vegetables completely. Shake the can of coconut milk before opening and pour into the pan with the dashi broth and basil leaves. Increase heat to medium, and bring the curry to a simmer and cook for 5 minutes.
Add mussels to pan and cook, covered, for 5-7 minutes, until mussels are fully opened. Adjust seasoning with salt. Turn off heat and discard any mussels that haven’t opened. Transfer to a serving bowl and pour lime juice over mussels. Serve with toasted bread to soak up all the yummy curry sauce.