Red Curry Mussels Recipe

Name: Red Curry Mussels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb mussels, scrubbed and de-bearded; 1 tablespoon vegetable oil; 1 tablespoon red curry paste; 1 garlic clove, thinly sliced; 1 shallot, thinly sliced; 1 tablespoon ginger, minced; 1 (14 ounce) can coconut milk; 1 cup chicken broth; 1 stalk lemongrass, sliced in half lengthwise; 1 tablespoon fish sauce; 1 teaspoon lime zest; 1 tablespoon light brown sugar; 1 tablespoon fresh lime juice; 1/4 cup Thai basil, roughly torn

Servings: persons

1 lb mussels, scrubbed and de-bearded
1 tablespoon vegetable oil
1 tablespoon red curry paste
1 garlic clove, thinly sliced
1 shallot, thinly sliced
1 tablespoon ginger, minced
1 (14 ounce) can coconut milk
1 cup chicken broth
1 stalk lemongrass, sliced in half lengthwise
1 tablespoon fish sauce
1 teaspoon lime zest
1 tablespoon light brown sugar
1 tablespoon fresh lime juice
1/4 cup Thai basil, roughly torn

1
Heat oil in a large saucepan over medium heat until shimmering. Add curry paste, garlic, shallot, and ginger and cook until fragrant, stirring constantly (about 1 minute).
2
Whisk in coconut milk, chicken broth, lemongrass, fish sauce, lime zest, and sugar. Simmer until slightly thickened, about 10 minutes.
3
Increase heat to medium high and bring broth to a boil. Add mussels, cover, and cook until mussels have opened, about 3 minutes. Uncover, remove from heat, and discard any unopened mussels.
4
Stir in lime juice and basil. Place mussels into two shallow bowls. Spoon curry sauce over mussels and garnish with fresh cilantro and lime wedges.

214

kcal

Calories

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: 1 lb mussels, scrubbed and de-bearded, 1 tablespoon vegetable oil, 1 tablespoon red curry paste, 1 garlic clove, thinly sliced, and more.

Yes, Red Curry Mussels 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.

Red Curry Mussels

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