Best Red Curry With Mussels Recipes

Mussels with Thai Red Curry image

Yield Serves 6 as a first course

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
5 plum tomatoes, seeded, chopped
2 tablespoons minced garlic
1 tablespoon chopped peeled fresh ginger
2 14-ounce cans unsweetened coconut milk
1 tablespoon (or more to taste) Thai red curry paste
1/4 cup plus 3 tablespoons chopped fresh cilantro
1 teaspoon salt
3 pounds mussels, scrubbed, debearded

Steps:

Melt 1/4 cup butter in heavy large pot over medium-high heat. Add tomatoes, garlic and ginger; sauté until garlic is tender, about 2 minutes. Mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt. Simmer 4 minutes to blend flavors. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mixture to serving bowl. Garnish with 3 tablespoons chopped cilantro.

Red Curry with Mussels image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 1

4 pounds fresh mussels, washed and debearded

Steps:

Prepare Braised Duck with Red Curry, substituting vegetable oil instead of duck fat, and fish stock in place of duck stock. After cooking the sauce, add the mussels along with the stock and simmer mussels until shells open. After transferring to platter, remove mussels from shells and stir into warm sauce.;

Red Curry Mussels image

Provided by Scott D.

Categories Mussels

Time 15m

Yield 2

Number Of Ingredients 14

1 lb mussels, scrubbed and de-bearded
1 tablespoon vegetable oil
1 tablespoon red curry paste
1 garlic clove, thinly sliced
1 shallot, thinly sliced
1 tablespoon ginger, minced
1 (14 ounce) can coconut milk
1 cup chicken broth
1 stalk lemongrass, sliced in half lengthwise
1 tablespoon fish sauce
1 teaspoon lime zest
1 tablespoon light brown sugar
1 tablespoon fresh lime juice
1/4 cup Thai basil, roughly torn

Steps:

Heat oil in a large saucepan over medium heat until shimmering. Add curry paste, garlic, shallot, and ginger and cook until fragrant, stirring constantly (about 1 minute).
Whisk in coconut milk, chicken broth, lemongrass, fish sauce, lime zest, and sugar. Simmer until slightly thickened, about 10 minutes.
Increase heat to medium high and bring broth to a boil. Add mussels, cover, and cook until mussels have opened, about 3 minutes. Uncover, remove from heat, and discard any unopened mussels.
Stir in lime juice and basil. Place mussels into two shallow bowls. Spoon curry sauce over mussels and garnish with fresh cilantro and lime wedges.

Nutrition Facts : Calories 716.7, Fat 55.1, SaturatedFat 39.6, Cholesterol 63.7, Sodium 1760.5, Carbohydrate 26.3, Fiber 0.5, Sugar 7.6, Protein 34.8