Mussels in Red Curry Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The Indonesian-style preparation of this dish is a pleasant surprise, since mussels usually receive an Italian or French treatment. Serve with crusty bread to soak up the delicious broth. Ingredients:
2 teaspoons olive oil |
1/3 cup chopped shallots |
1 1/2 teaspoons red curry powder |
1 cup clam juice |
1/2 cup dry white wine |
1/2 cup light coconut milk |
2 tablespoons finely chopped peeled fresh lemon grass |
1/4 teaspoon crushed red pepper |
3 pounds mussels, scrubbed and debearded |
2 tablespoons chopped fresh cilantro |
Directions:
1. Heat oil in a large Dutch oven over medium heat. Add shallots; sauté 1 minute. Add curry powder; sauté 30 seconds. Stir in clam juice and next 4 ingredients (juice through pepper); bring to a simmer. Add mussels; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until shells open; sprinkle with cilantro. Discard any unopened shells.
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