Spicy Thai Mussels
Served with crusty French bread for sopping up the delicious broth!
Servings: 6
Ingredients
- 5 lbs. Penn Cove Mussels de-bearded and rinsed
- 1/3 c. dry white wine
- 1/3 c. lime juice (3 limes freshly squeezed)
- 1 (13.5 oz.) can unsweetened coconut milk
- 1 1/2 T. Thai red curry paste
- 1 1/2 T. minced garlic
- 1 T. Asian fish sauce
- 1 T. granulated sugar
- 2 c. fresh cilantro roughly chopped
- lime wedges for garnish, optional
Instructions
- Clean and scrub the mussels, remove the beards, and discard any open mussels.
- In an 8-quart pot, boil the wine, lime juice, coconut milk, curry paste, garlic, fish sauce, and sugar over high heat, stirring for 2 minutes. Add the mussels, tossing to combine.
- Reduce the heat to medium-high. Cover and cook the mussels, stirring occasionally until they open about 6 to 8 minutes. (Discard any unopened mussels.) Add chopped cilantro and toss with the mussels.
- Serve the mussels in bowls, with lime wedges, and lots of crusty French bread for sopping up the delicious broth.
Notes
These mussels are spicy, but if you like more heat, add a little more Thai curry paste.