In this recipe
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Red Curry Paste
Thai chilies, garlic, lemon grass, galangal ginger and kaffir lime give this curry paste a delectably versatile flavor.
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Coconut Milk
The highest grade available, coming from the first pressing. Think of it as extra virgin Coconut Milk!
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Fish Sauce
Fish Sauce is an essential element in Thai cooking, used as other Asian cultures use soy sauce.
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Mussels in Red Curry Sauce
10 appetizers
(about 4 mussels each)
45 minutes
2 tablespoons vegetable oil 1 medium onion or 3 shallots, chopped 1 tablespoon Red Curry Paste 1-13.5 oz can Coconut Milk or Lite Coconut Milk 2 tablespoons lime juice 2 tablespoons brown sugar 1 tablespoon Fish Sauce, or salt to taste 1 large tomato, chopped 2 lbs mussels, scrubbed & de-bearded Garnish: chopped cilantro, lime wedges
Large skillet with cover
- Heat oil in skillet over medium-high heat. Add onion and briefly sauté.
- Add Curry Paste and stir until bubbling and onions are soft.
- Add the Coconut Milk, lime juice, brown sugar, Fish Sauce, and tomato. Mix well and bring to a boil.
- Add the mussels and cover. Steam until the mussels open and are tender. Pour into a large serving bowl and garnish with cilantro and lime wedges.
Mussels in Red Curry Sauce
Nutrition Facts:*
CALORIES: 180
FAT: 10g
CHOLESTEROL: 25mg
SODIUM: 490mg
CARBS: 8g
PROTEIN: 12g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
