Growing up in Seattle, I love all seafood. However, it is pretty easy to mess up a shellfish dish because a minute too long can result in chewy mussels or clams and that is an expensive mistake to make.
I saw a good deal on mussels at my local store this weekend and could not help but jump on that deal. Chef K did not grow up on shellfish like I did, so I thought I would introduce shellfish to him through his favorite Thai dish…yellow curry.
I was pretty convinced I was going to under cook the mussels and get us all sick, but we all survived and the dish was actually delicious! This was surprisingly easy and only took me one pot. Good food and minimal dishes is my favorite kind of recipe.
Keep your mussels in your pot, not the floor,
Your favorite alternative chefs, K & T
Yellow Curry Mussels
Ingredients
- 2 lbs mussels
- 2 tbsp butter
- 2 medium onions sliced
- 1 red pepper sliced
- 3 garlic cloves minced
- 2 tsp grated ginger
- 4 tbsp yellow curry paste
- 2½ cups coconut milk
- 1 cup chicken broth
- 2 tbsps fish sauce
- 1 lime squeezed
- Pinch of red pepper flakes
- Cilantro garnish
Instructions
-
Scrub your mussels and soak them in water for an hour before cooking.
-
In a pot over medium high heat, melt the butter. When the butter is melted, add the onions and red pepper. Saute for a 2 - 3 minutes until onions are translucent. Next add the garlic, ginger, and red pepper flakes and cook for a couple more minutes.
-
Stir in the curry paste and cook for 5 minutes before adding in the coconut milk, broth, fish sauce, and lime juice. Bring to a simmer, while stirring continuously.
-
Reduce heat to medium and add mussels. Be gentle, so as to not break the shells. Cover pot and let simmer for 5 - 6 minutes or until the mussels open. Careful to not overcook the mussels or they will get chewy
-
Spoon mussels into a bowl with the broth and serve with some cilantro on top.