Mussels in Red Curry–Coconut Broth
1 large, thinly sliced
2 tsp, peeled, finely chopped
Red curry paste
1 Tbsp, Thai
Canned unsweetened light coconut milk
Fresh lime juice
Uncooked mussels in shells
2 pound(s), debearded and rinsed under cold water
½ cup(s), or basil, coarsely chopped
- 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.
- 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.
- Serving size: about 35 small mussels or 20 large mussels and ¾ cup broth