Thai Red Curry Mussels
I made these mussels a few nights ago with my homemade red curry paste.
The alchemy of the fragrant curry paste, coconut milk and the sweet, salty mussel liquor stimulated all of my senses.
This recipe was very simple to make. It was just a case of heating up the curry paste in a saucepan, adding coconut milk, bringing it to a simmer and then popping in the mussels, which took about five minutes to cook.
Even if you don't make your own curry paste, you can just substitute a commercial brand which will still be good. However, as I said in my last post, once you do make your own, you'll never look back!
Thai Red Curry Mussels Recipe
600 grams of mussels
1/4 cup of red curry paste
1 can of coconut milk, Mae Ploy brand preferred (unshaken, unstirred)
Corinader to garnish
steamed rice
Method:
- Wash and de-beard the mussels.
- In a large saucepan, heat up the curry paste. Add about 2 tbs of coconut cream from the top of the can. Stir well and then after about 1 minute, add all the coconut milk. Simmer over a medium heat.
- Add the mussels to the coconut milk and steam for 5 minutes or until open.
- Serve the red curry mussels with a side of steamed rice to soak up the delicious sauce.
I have to go down to Texas this weekend, otherwise I'd be in my kitchen making the red curry paste and these mussels!
Posted by: Marc @ NoRecipes | 06 May 2008 at 03:02 PM
looks fantastic.
and i don't even eat mussels.
(but i do love to sop up the mussel juice and sauce with some good bread, so i would still make this and give brian all the actual seafood).
Posted by: michelle @ TNS | 07 May 2008 at 02:25 AM
Lady, those are some BEAUTIFUL mussels ;>)
Posted by: DocChuck | 07 May 2008 at 03:00 AM
Wow! I love mussels in a sauce like this. I must try this very easy recipe (I'll cheat at first by using premade red curry paste)
:)
Posted by: candyce | 07 May 2008 at 05:41 AM
Those mussels are not only huge, they look like heaven in that curry sauce. Yum!
Posted by: Hillary | 08 May 2008 at 12:41 AM
Have fun in Texas Marc! Next time then.
Hi Michelle, yes, I'm a real sucker for the juice too and these mussels were particularly sweet.
Thanks Doc Chuck!
Hi Candyce...They'll be very delicious! Thanks for visiting.
Hey Hillary! Yes they were a good size, not too big and not too small. The really big ones can scare me a little sometimes!
Posted by: syrie | 08 May 2008 at 02:32 AM
Yummy, it doesn't matter what paste you use, I think mussels are just so versatile they taste good regardless, but of course nothing can beat the home-made curry paste!!
Posted by: Rasa Malaysia | 24 May 2008 at 08:00 AM
Hi Bee, yes mussels and clams both have an unbeatable natural flavour. I love slurping it up.
Posted by: Syrie | 26 May 2008 at 06:35 AM