Coconut Red Curry Mussels
Happy New Year! What better way to start it off than with something light but savory, a little spicy and SO addicting. While mussels are typically suggested as an appetizer and served with a buttery/garlicy sauce (still good), my husband and I agree that THIS is the most epic way to eat them: as an entree and with a kick. Serve with toasted bread or basmati rice or drink the sauce like soup (no judging here).
Ingredients
Serves 2
2 tbsp of avocado or other high heat oil
2.5 lbs sustainable mussels (de-bearded & scrubbed of barnacles; I order mine from Taylor Shellfish - Totten Inlet Mussels; be sure to discard any cracked mussels)
2 tbsp red curry paste (I used Mae Ploy Curry Paste; if you can’t handle spice then get out of here! just kidding, you can reduce it to 1 tbsp, taste the sauce and adjust before adding in the mussels)
1 13.5-14 oz can of full fat Coconut Milk
1.5 tbsp brown sugar
1/2 cup wine (I used a Muscadet that is ideal for pairing with shellfish)
1 lime (juiced and zested)
1 tbsp oyster sauce
1 tbsp fish sauce
1 stick of lemongrass
1/4 cup basil (Thai basil is preferred but Italian works fine too)
1/4 cup cilantro stems (chopped)
1/4 cup cilantro leaves (chopped)
1/2 loaf of french bread or sourdough
Additional items
Deep cast iron skillet with lid (I would recommend something like the Staub Multi-use braiser with glass lid)
Method
Heat avocado oil in skillet on med-high and add in the curry paste, brown sugar, wine, oyster sauce, fish sauce, cilantro stems, lime juice, and lemongrass. Stir until the curry paste has been distributed and it lightly simmering. If it is too thick, you can add in a bit of water (1/4 c) but not too much! You do not want to dilute this sauce.
Add in all of the mussels and cover to allow to steam. It should take about 10-15 minutes for the shells to open. You can give the pan a little shake midway though. Discard any that will not open.
Sprinkle with basil, cilantro leaves and lime zest and gently spoon some of the sauce over the open mussels. You can choose to serve right out of the cast iron or pour into a serving bowl (we eat ours straight from the cast iron :) ).
Serve with toasted bread to dip in the addicting sauce and enjoy!
