Thai Red Curry Mussels Recipe

Thai Red Curry Mussels Recipe

  • 2 teaspoons peanut oil or canola oil
  • 2 medium cloves garlic, minced
  • 2 scallions, thinly sliced, whites and greens separated
  • 1 lime, zested and juiced
  • 1 teaspoon Thai red curry paste (see Shopping Tip), or to taste
  • 1 (14 ounce) can lite coconut milk
  • 1 tablespoon brown sugar
  • 2 teaspoons fish sauce (see Tip)
  • 4 pounds mussels, scrubbed and debearded (see Tip)
  • 6 cups trimmed watercress or trimmed spinach
  • 2 tablespoons thinly sliced fresh basil
  1. Heat oil in a large high-sided skillet or Dutch oven over medium-high heat. Add garlic, scallion whites, lime zest and curry paste to taste; cook until fragrant and the paste is sizzling, 1 to 3 minutes. Add lime juice, coconut milk, brown sugar and fish sauce. Bring to a boil and let cook for 2 minutes.
  2. Add mussels, return to a simmer, cover and cook for 6 minutes. Spread watercress (or spinach) over the mussels, cover and cook until slightly wilted, about 4 minutes; stir into the mussels. (Discard any unopened mussels.) Serve garnished with scallion greens and basil.
Recipe of the Day|