Mussels in red curry–coconut broth
3
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Mussels are so easy to prepare and quick to cook that it’s a wonder they aren’t more of a weeknight-dinner go-to. In this recipe, they’re accompanied by an aromatic Thai-inspired broth of creamy coconut milk, curry paste, and lime juice.
Ingredients
Canola oil
1 tsp
Shallot
1 large, thinly sliced
Fresh ginger
2 tsp, peeled, finely chopped
Red curry paste
1 Tbsp, Thai
Canned unsweetened light coconut milk
½ cup(s)
Fresh lime juice
1 Tbsp
Uncooked mussels in shells
2 pound(s), edible portion, debearded and rinsed under cold water
Cilantro
½ cup(s), or basil, coarsely chopped
Instructions
1
In a large Dutch oven or heavy-bottomed pot, heat the oil over medium. Add the shallot and ginger and cook, stirring occasionally, until the shallot is golden, about 3 minutes. Stir in the curry paste and cook until fragrant, about 30 seconds. Stir in the coconut milk, lime juice, and ¼ cup water. Bring to a boil over medium-high heat.
2
Add the mussels and toss to coat with the broth. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until the shells open, about 4 to 6 minutes. (Discard any mussels that do not open even after 2 more minutes of cooking.) Sprinkle with the cilantro and toss. Using a slotted spoon, divide the mussels between 2 bowls. Ladle the broth over the mussels.
3
Serving size: about 35 small mussels or 20 large mussels and ¾ cup broth
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