Mussels in Red Curry-Coconut Broth
1 large, chopped
2 tsp(s), peeled, finely chopped
Red curry paste
1 tbsp(s), Thai
Light unsweetened coconut milk
Fresh lime juice
Uncooked shelled mussels
2 pound(s), debearded and rinsed under cold water
½ cup(s), or basil, coarsely chopped
- In large Dutch oven or heavy-bottom pot, heat oil on medium. Add shallots and ginger and cook until shallots are softened, stirring occasionally, about 3 minutes. Stir in red curry paste and cook until fragrant, about 30 seconds. Stir in coconut milk, lime juice, and ¼ cup water. Bring to boil over medium-high heat.
- Add mussels and toss to coat with broth. Cover and simmer over medium-high heat until shells open, stirring occasionally, about 4 to 6 minutes. Sprinkle with cilantro and toss. With slotted spoon, divide mussels between 2 serving bowls. Ladle broth from pot over mussels.
- Per serving: About 35 small mussels or 20 large mussels and ¾ cup broth.