Thai Red Curry Mussels

Thai Red Curry Mussels are a vibrant and flavorful dish that brings the exotic tastes of Thailand to your table. The tender mussels are simmered in a fragrant red curry broth made with creamy coconut milk, lemongrass, and a touch of heat from the red curry paste. This dish is quick to prepare yet packed with bold flavors, making it perfect for a weeknight dinner or an impressive appetizer. Serve it with crusty bread or steamed jasmine rice to soak up every drop of the delicious, aromatic broth.

Ingredients:

• 2 pounds fresh mussels, cleaned and debearded
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tablespoon Thai red curry paste
• 1 can (14 oz) coconut milk
• 1/2 cup chicken or vegetable broth
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 stalk lemongrass, smashed
• 1 teaspoon sugar
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Prepare the Mussels: Clean the mussels by scrubbing them under cold water and removing the beards. Discard any open mussels that do not close when tapped.
2. Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and chopped onion, sautéing for 2-3 minutes until soft and fragrant.
3. Add Curry Paste: Stir in the Thai red curry paste and cook for another minute, allowing the paste to release its flavors.
4. Create the Broth: Add the coconut milk, broth, fish sauce, lime juice, lemongrass, and sugar to the pot. Bring the mixture to a simmer and cook for about 5 minutes, letting the flavors meld together.
5. Cook the Mussels: Add the cleaned mussels to the pot, cover, and cook for 5-7 minutes, or until the mussels open up. Discard any mussels that remain closed after cooking.
6. Garnish and Serve: Remove the lemongrass stalk and ladle the mussels and broth into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.

Enjoy your Thai Red Curry Mussels, a dish bursting with bold flavors that pairs beautifully with rice or bread to soak up the creamy, aromatic curry broth!