I love mussels. One of my favorite dishes to cook is mussels and frites. This time I wanted something a little more spicey and was in the mood for a curry. Thai and Indian food are two of my favorite foods to eat.
Play around with this recipe and use a mixture of mussles and clams or maybe even some shrimp.
4 pounds mussels
1 14-ounce can “lite” coconut milk
1/3 cup lime juice, plus lime wedges for serving
1/3 cup dry white wine
2 tablespoons brown sugar
1 1/2 tablespoons Thai red curry paste, (we do more but love stuff hot)
1 tablespoon minced garlic
1 tablespoon fish sauce
2 cups coarsely chopped fresh cilantro
Add the mussels, tossing to combine. Cover, reduce heat to medium and cook, stirring occasionally, until the mussels are open, 7 mins or so. Toss any mussles that do not open.
We served in deep bowls with lots of fresh crusty bread but I think Naan bread would be great with this too or a side of jasmine rice.