Here’s another mussel recipe. I think this makes 5 different mussel recipes on the blog now. We just can’t help it. We like mussels a lot and this spicy Thai inspired dish truly fits the bill for a quick and simple, wonderful, evening meal. Don’t just take our word for it give it a try. 🙂
OK, in prior posts I explained how Baby Lady loves her mussels. It may well be her very favorite food. We’ve also discussed how mussels are farmed, that they provide great health benefits and have a wide variety and range of habitat. So, there really isn’t much for me to say, other than read the prior posts on mussels if you didn’t know any of this. 😉 What I can tell you is that because Baby Lady loves mussels, we eat them fairly regularly. As such, we are always trying new ways of preparing them. Baby Lady loves coconut and I love Thai food, in general, and especially red Thai curry paste. There is something about that coconutty, spicy, earthy yet tangy Red Thai curry that just makes my hear sing. Inasmuch as Baby Lady was hankerin’ for some mussels, I decided to try a Thai twist on them and I’m sure glad I did. This mussel dish is fabulous. If you like red Thai curries, you will love these mussels. This is what we did.
- 2 Tbsp olive oil
- 4 cups chopped onion
- 2 Tbsp finely chopped peeled fresh ginger
- 4 garlic cloves, minced
- 1-2 jalapeño pepper, stemmed, seeded and diced (small dice)
- 2 Tbsp red curry paste (preferably homemade – recipe here)
- 2 cup coconut milk
- 1 cup dry white wine
- 1 Tbsp honey
- 1/2 teaspoon sea salt
- 4 lb mussels, scrubbed and debearded
- 1-1/2 cup basil leaves, chopped and divided
- 3 limes, zested and juiced
- lime wedges, for garnish on the side
Heat a large pot over medium-high heat and add oil.
Now, add the onions
and now the jalapeño.
Sweat the onions for 3 – 4 minutes until the onions begin to just soften.
Now add the curry paste (I ran out of homemade so I had to use store bought. 😦 The flavors would have been much brighter and more pungent with homemade red thai curry paste.)
Cook another minute, stirring so as to avoid it scorching, and add the lime zest
honey and salt
Bring mixture to a boil and cook for 2 – 3 minutes.
Now add the mussels.
Cover and cook 5 minutes or until mussels open. Remove from liquid discarding any unopened shells.
Add 1 cup chopped basil
and the lime juice. Bring back to a boil and remove from the heat.
Pour the coconut red thai curry sauce over the mussels.
Sprinkle the remaining basil over the top.
Serve with lime wedges and enjoy.
NOTES: Everyone has their own spicy heat tolerance. If your red thai curry has a considerable kick, use less jalapeño. If it has less kick, add more. If you can’t take the heat, omit the jalapeño or substitute small diced bell pepper. It’s up to you. I seed the jalapeños but leave in as much ribbing as possible. It’s the ribbing (not the seeds) that has the greatest amount of capsicum that provides the heat. If you seed the jalapeños and remove the ribbing, the jalapeños will have very little heat, if any. The amount of jalapeño used in this dish looks like a lot and it provided quite a kick but I used 2 very large jalapeños which, when diced, yielded probably 1/3 cup. Most people would use half the jalapeño in the photo but, hey, some like it hot. 😉