Wednesday, March 24, 2010

Mussels with Thai Red Curry

I found this recipe on Epicurious and it is so quick, easy and delicious that it has become part of my regular rotation.  It's a perfect weekday meal.  The most time consuming part is scrubbing and rinsing the mussels - a chore in which I happily designate to my husband. (What? He does a great job!!) 

Here is how I make it for 2:

Mussels with Thai Red Curry
adapted from Epicurious
2 tbsp butter
1 14oz can diced tomatoes
1-2 cloves minced garlic
1 tablespoon chopped peeled fresh ginger
1 14oz can unsweetened lite coconut milk
1 tablespoon (or more to taste) Thai red curry paste
1/4 cup plus 3 tablespoons chopped fresh cilantro or basil
1 teaspoon salt
2 pounds mussels, scrubbed, debearded

Melt butter in heavy large pot over medium-high heat. Add tomatoes, garlic and ginger; saut√© until garlic is tender, about 2 minutes. Mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt. Simmer 4 minutes to blend flavors. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mixture to serving bowl. Garnish with 3 tablespoons chopped cilantro. 

Make sure to have some crusty bread on hand to sop up all the broth at the end.  It is so good, you'll want to eat it like a soup!

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