Coconut Red Curry Mussels
Coconut red curry mussels are a flavor-packed dish combining creamy coconut milk, bold spices, and tender mussels for an easy, restaurant-worthy meal at home.
Ingredients
- 2 tbsp unsalted butter
- 1 small sweet onion diced
- 1 tsp freshly grated ginger
- 3 garlic cloves minced
- 2 tbsp red curry paste
- 1 can full-fat coconut milk 14-ounces
- ½ cup chicken stock
- 2 tsp fresh sauce
- 2 tsp brown sugar
- 4 pounds fresh mussels scrubbed and debearded
- ¼ cup fresh cilantro chopped
- lime juice
- crusty bread for serving
Instructions
- Rinse the mussels under cold water, scrubbing the shells and removing any beards. Discard any mussels that are cracked or do not close when tapped.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced sweet onion and sauté until the onion is soft and translucent, about 5 minutes.
- Add the grated ginger and minced garlic. Cook for another 1-2 minutes until fragrant.
- Stir in the red curry paste and cook for about 1 minute to develop the flavors.
- Pour in the coconut milk and chicken stock, stirring to combine. Add the fish sauce and brown sugar, and bring the mixture to a gentle simmer.
- Increase the heat to medium-high and add the mussels to the pot. Cover with a lid and cook for 5-7 minutes, shaking the pot occasionally to help the mussels cook evenly, until the mussels have opened. Discard any mussels that do not open.
- Squeeze the lime juice over the mussels and sprinkle with chopped fresh cilantro.
- Serve the mussels hot with crusty bread to soak up the flavorful broth.