Best Thai Red Curry Mussels Recipes

Thai Red Curry Mussels image

Provided by Bobby Flay

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 10

2 tablespoons peanut oil
1 stalk lemongrass, crushed
3 tablespoons Thai red curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
2 1/2 pounds mussels, debearded and scrubbed
2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
4 tablespoons chopped Thai basil or Italian basil leaves

Steps:

Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.

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.

Thai Red Curry Mussels image

Number Of Ingredients 13

2 tablespoons Canola oil
2 tablespoons Red curry paste
1 tablespoon Lemongrass, sliced
1 tablespoon Ginger, minced or julienned
8 ounces Coconut milk
4 ounces Vegetable Stock
2 teaspoons Fish sauce
1 tablespoon Sugar
2 tablespoons Lime Juice
1 tablespoon Cilantro, chopped
1 tablespoon Basil, optional, chopped
1 wedges Lime
1 bag Mussels

Steps:

Clean mussels. Heat sauté pan on medium high heat. Add oil and curry paste and cook until fragrant, 2-3 minutes. Add lemongrass, ginger, fish sauce, sugar, lime juice, coconut milk, vegetable stock and mussels. Cover and cook mussels 2-3 minutes until open. Garnish with basil, cilantro and lime wedge.