Mussels in Thia Curry Broth

Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Recommended Beverage: California Chardonnay

Description:

Mussels are an easy shellfish to cook and with this broth you’ll need lots of bread for dipping. The lemongrass and garlic add to the flavor of the red curry and remember to use only the freshest mussels you can find.

Ingredients:
[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
3 lbs Black Mussels
2 cans coconut milk 3
3 tbs red curry paaste
3 tbs cilantro chopped
2 whole lemongrass chopped
1 whole lime wedges
2 tbs garlic chopped
1/2 cup red onion julienned
4 tbs unsalted butter
1 long baguette

Directions:

1. In a large pot bring the coconut milk, red curry paste, white wine, garlic, red onion and lemongrass to a boil.
2. Add the cleaned mussels and lime. Cover and cook for 5 to 7 minutes, Shake the pot a few times during the cooking time.
3. Remove the mussels and place on a serving dish. Continuing to cook the broth, add the butter and cilantro stirring vigorously until well incorporated.
4. Pour the sauce over the mussels and serve with the baguette[/private]