Red Curry Mussels
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
54
Sourness
50
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Bring coconut milk, tomatoes, wine, curry paste, and 2 tablespoons basil to a boil in a Dutch oven or other large pot, stirring to incorporate curry paste
2
Reduce heat and add onion, carrot, and celery; season with salt and pepper
3
Bring liquid to a simmer, cover pot, and cook until vegetables are crisp-tender, about 4 minutes
4
Using a slotted spoon, transfer vegetables to a medium bowl and set aside
5
Return liquid in pot to a simmer
6
Add mussels to pot, cover, and cook, shaking pot occasionally, until shells open (discard any mussels that do not open), about 4 minutes
7
Divide mussels and cooking liquid among bowls, top with reserved vegetables, parsley, and remaining 2 tablespoons basil, and serve with bread alongside
8
Bring coconut milk, tomatoes, wine, curry paste, and 2 tablespoons basil to a boil in a Dutch oven or other large pot, stirring to incorporate curry paste
9
Reduce heat and add onion, carrot, and celery; season with salt and pepper
10
Bring liquid to a simmer, cover pot, and cook until vegetables are crisp-tender, about 4 minutes
11
Using a slotted spoon, transfer vegetables to a medium bowl and set aside
12
Return liquid in pot to a simmer
13
Add mussels to pot, cover, and cook, shaking pot occasionally, until shells open (discard any mussels that do not open), about 4 minutes
14
Divide mussels and cooking liquid among bowls, top with reserved vegetables, parsley, and remaining 2 tablespoons basil, and serve with bread alongside