Emeril's Thai Mussels with Squash Recipe

Name: Emeril's Thai Mussels with Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 cups peeled butternut squash, 1-inch diced; 1/2 cup chopped white onions; 1 cup thinly chopped red bell peppers; 2 teaspoons minced garlic; 2 to 4 tablespoons Thai red curry paste, depending on desired heat level; 6 Kaffir lime leaves, or 1 tablespoon finely grated lime zest; 2 tablespoons nam pla (Thai fish sauce ); 1 tablespoon packed light brown sugar; 1 (14-ounce) can unsweetened coconut milk; 2 pounds small mussels, scrubbed and bearded, broken or open mussels discarded; 1/2 cup chopped Thai basil leaves; Steamed jasmine rice or long-grain rice, accompaniment; 8 lime wedges, garnish

Servings: persons

2 tablespoons vegetable oil
2 cups peeled butternut squash, 1-inch diced
1/2 cup chopped white onions
1 cup thinly chopped red bell peppers
2 teaspoons minced garlic
2 to 4 tablespoons Thai red curry paste, depending on desired heat level
6 Kaffir lime leaves, or 1 tablespoon finely grated lime zest
2 tablespoons nam pla (Thai fish sauce )
1 tablespoon packed light brown sugar
1 (14-ounce) can unsweetened coconut milk
2 pounds small mussels, scrubbed and bearded, broken or open mussels discarded
1/2 cup chopped Thai basil leaves
Steamed jasmine rice or long-grain rice, accompaniment
8 lime wedges, garnish

1
In a large pot or Dutch oven, heat the oil over medium heat.
2
Add the squash, onions and bell peppers, and cook, stirring, until softened, about 5 minutes.
3
Add the garlic and cook until fragrant, about 30 seconds.
4
Add the curry paste and lime leaves, stir to combine, and cook for 1 minute.
5
Add the fish sauce and sugar, and stir to combine.
6
Add the coconut milk and bring to a boil.
7
Lower the heat and simmer for 5 minutes.
8
Add the mussels, cover, and cook, shaking the pan occasionally, until the mussels open, about 5 minutes.
9
Discard any mussels that do not open.
10
Stir in 1/4 cup of basil and remove from heat.
11
Allow to sit, covered, for 1 minute before serving.
12
Discard any mussels that have not opened.
13
Spoon into individual bowls or 1 large bowl.
14
Garnish with the remaining 1/4 cup basil.
15
Serve with rice and lime wedges.

1056

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 cups peeled butternut squash, 1-inch diced, 1/2 cup chopped white onions, 1 cup thinly chopped red bell peppers, and more.

Yes, Emeril's Thai Mussels with Squash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Emeril's Thai Mussels with Squash

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