Mussels in Red Curry-Coconut Broth
3
Points®
Temps total: 20 min • Préparation: 10 min • Cuisson: 10 min • Portions: 2 • Difficulté: Facile
Mussels are so easy to prepare and quick to cook that it’s a wonder they aren’t more of a weeknight dinner staple. In this recipe the mussels are accompanied by an aromatic Thai-inspired broth of creamy coconut milk, red curry paste, ginger and lime juice. Aside from curries, versatile Thai red curry paste can be used in soups, sauces, and marinades. A little goes a long way and it keeps indefinitely in the refrigerator.
Ingrédients
Canola oil
1 tsp(s)
Shallots
1 large, chopped
Ginger root
2 tsp(s), peeled, finely chopped
Red curry paste
1 tbsp(s), Thai
Canned unsweetened light coconut milk
½ cup(s)
Fresh lime juice
1 tbsp(s)
Uncooked shelled mussels
2 pound(s), debearded and rinsed under cold water
Cilantro
½ cup(s), or basil, coarsely chopped
Instructions
1
In large Dutch oven or heavy-bottom pot, heat oil on medium. Add shallots and ginger and cook until shallots are softened, stirring occasionally, about 3 minutes. Stir in red curry paste and cook until fragrant, about 30 seconds. Stir in coconut milk, lime juice, and ¼ cup water. Bring to boil over medium-high heat.
2
Add mussels and toss to coat with broth. Cover and simmer over medium-high heat until shells open, stirring occasionally, about 4 to 6 minutes. Sprinkle with cilantro and toss. With slotted spoon, divide mussels between 2 serving bowls. Ladle broth from pot over mussels.
3
Per serving: About 35 small mussels or 20 large mussels and ¾ cup broth.
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