Mussels With Red Curry Garlic Broth And Basil Toasts Recipes

RED CURRY MUSSELS

Red Curry Mussels image

Kick up the flavor quotient of a bowl of mussels with Thai red curry in a fragrant coconut milk broth and you will find you and your date gleefully sopping it all up with a loaf of crusty bread.

Provided by Scott D.

Categories Mussels

Time 15m

Yield 2

Number Of Ingredients 14

Ingredients

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

THAI RED CURRY MUSSELS

Thai Red Curry Mussels image

Provided by Bobby Flay

Categories appetizer

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 10

Ingredients

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

Mussels with Thai Red Curry image

Categories Fruit Garlic Ginger Herb Shellfish Tomato Appetizer Quick & Easy Dinner Coconut Seafood Mussel Curry Fall Cilantro Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 6 as a first course

Number Of Ingredients 9

Ingredients

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.

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