1. Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Add shallots, red pepper and garlic and cook for 3 minutes, stirring often.
2. Add the curry paste, ginger and crushed red pepper flakes and cook for 1 minute. Add the coconut milk, fish sauce and lime zest/juice and bring to a boil.
3. Add the mussels, cover the pan and cook for 6 minutes. Finish with cilantro and salt, to taste (you won’t need much).
4. Spoon the mussels into serving bowls and ladle some broth over them. Serve with toasted bread on the side for dipping.
Red Curry Mussels
Serves 2-3
All you need:
1 tablespoon olive oil
2 shallots, diced
1 red bell pepper, diced
2 garlic cloves, minced
2 tablespoons red curry paste
1 (2-inch) piece fresh ginger, peeled and grated
1/4 teaspoon crushed red pepper flakes
1 (15 oz.) can coconut milk (full-fat)
1 tablespoon fish sauce
Zest and juice of 1 lime
1 lb. mussels (fresh or frozen)
1 small bunch cilantro, chopped
Salt, to taste
Toasted sliced sourdough or baguette bread, for serving
All you do:
1. Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Add shallots, red pepper and garlic and cook for 3 minutes, stirring often.
2. Add the curry paste, ginger and crushed red pepper flakes and cook for 1 minute. Add the coconut milk, fish sauce and lime zest/juice and bring to a boil.
3. Add the mussels, cover the pan and cook for 6 minutes. Finish with cilantro and salt, to taste (you won’t need much).
4. Spoon the mussels into serving bowls and ladle some broth over them. Serve with toasted bread on the side for dipping.