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Thai Curry Mussels
At a Glance
- Total
- 51 min
- Servings
- 4.00 - serving(s)
Categories
- Main Course
- Seafood
- Thai
- Simmered
Allergens
- Milk
- Shellfish
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Thai Curry Mussels brings together 1/4 cup butter, 5 plum tomatoes, seeded and chopped, 2 tablespoons minced garlic in a practical dish for home cooking. It takes about 51 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Large pot, soup bowls
Ingredients
- 1/4 cup butter
- 5 plum tomatoes, seeded and chopped
- 2 tablespoons minced garlic
- 1 tablespoon peeled fresh ginger, minced
- 2 (14 ounce) cans unsweetened coconut milk
- 1 tablespoon Thai red curry paste (more if you like)
- 7 tablespoons chopped fresh cilantro, divided
- 1 teaspoon salt
- 3 lbs mussels, scrubbed and debearded
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Instructions
Melt the butter in a large pot over medium heat.
Add the tomatoes, garlic and ginger, sauteeing until garlic is tender, about 2 minutes.
Pour in the coconut milk, then the curry paste, 4T chopped cilantro and the salt.
Simmer for just 4 minutes to blend the flavors.
Add mussels.
Cover and cook about 5 minutes until the mussels are opened.
Remember to discard any mussels that are not opened!
Place broth and mussels in soup bowls-- 6 first course or 4 main course.
Serve with crusty bread to dunk in the delicious broth.
Keep Cooking
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