Coconut-Curry Mussels (Food Network Kitchens) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
2 stalks lemongrass |
4 tablespoons vegetable oil |
2 medium red onions, thinly sliced |
6 cloves garlic, thinly sliced |
6 tablespoons chopped peeled ginger |
1/4 cup green curry paste |
2 15 -ounce cans coconut milk |
4 tablespoons fish sauce |
6 pounds mussels, scrubbed and debearded |
4 limes, halved |
1 cup chopped fresh cilantro |
crusty bread, for serving (optional) |
Directions:
1. Trim the lemongrass, leaving 6 inches at the root end; discard the tops. Smash the stalks with the flat side of a knife and cut into 1-inch pieces.
2. Heat 2 tablespoons vegetable oil in each of 2 large pots over medium-high heat. Add 1 sliced onion to each and cook, stirring, until soft, about 5 minutes. Add half each of the garlic, lemongrass, ginger and curry paste to each pot and cook, stirring, until golden, about 2 minutes.
3. Add 1 can coconut milk, 2 tablespoons fish sauce and 1/4 cup water to each pot and bring to a simmer. Divide the mussels between the pots; cover and cook, stirring occasionally, until the mussels open, about 8 minutes. (Discard any that do not open.) Add the juice of 2 limes to each pot, then add the lime halves. Stir 1/2 cup cilantro into each. Serve with bread, if desired.
4. Photograph by Anna Williams
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