RED CURRY MUSSELS

Red Curry Mussels image

Yield Makes 4 servings

Number Of Ingredients 13

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1 13.5 ounce can coconut milk
1 cup canned crushed tomatoes
1/2 cup dry white wine
1 tablespoon Thai red curry paste
4 tablespoons chopped fresh basil, divided
1/2 medium red onion, thinly sliced
1 carrot, peeled, julienned
1 celery stalk, thinly sliced on a diagonal
Kosher salt
Freshly ground black pepper
2 pounds mussels, scrubbed, debearded
2 tablespoons chopped fresh flat-leaf parsley
Toasted country-style bread (for serving)

Steps:

Bring coconut milk, tomatoes, wine, curry paste, and 2 tablespoons basil to a boil in a Dutch oven or other large pot, stirring to incorporate curry paste. Reduce heat and add onion, carrot, and celery; season with salt and pepper.
Bring liquid to a simmer, cover pot, and cook until vegetables are crisp-tender, about 4 minutes. Using a slotted spoon, transfer vegetables to a medium bowl and set aside.
Return liquid in pot to a simmer. Add mussels to pot, cover, and cook, shaking pot occasionally, until shells open (discard any mussels that do not open), about 4 minutes.
Divide mussels and cooking liquid among bowls, top with reserved vegetables, parsley, and remaining 2 tablespoons basil, and serve with bread alongside.