Mussels With Red Curry Garlic Broth and Basil Toasts |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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The mussels are roasted in the oven, then served with a spicy curry sauce and garlic toasts that have been flavored with fresh basil. From my local newspaper courtesy of Rozanne Gold. Ingredients:
1/3 baguette (about 8 slices) |
1 garlic clove |
1/2 cup fresh basil |
2 lbs large mussels, cleaned and debearded |
2 cups dry white wine |
4 tablespoons butter (1/2 stick or 1/4 cup) |
1 garlic clove, pressed through a garlic press |
1/2 teaspoon red curry paste |
1/2 cup chicken broth or 1 (6 ounce) can v-8 spicy hot tomato juice |
kosher salt (optional) |
Directions:
1. Preheat oven to 350 degrees F.
2. Cut baguette, on the bias, into 1/2 inch thin ovals.
3. Spread on baking sheet and toast until crisp and golden, about 5 minutes.
4. Cut garlic in half and rub one side of each toast; then rub with a handful of basil leaves until it is green and fragrant.
5. Increase heat in oven to 500 degrees F.
6. Spread mussels out on a rimmed baking sheet and pour the wine over them; roast until opened, about 10 minutes.
7. Meanwhile, melt butter in a skillet, add pressed garlic, and cook for one minute, stirring to prevent browning.
8. Pour chicken broth or tomato juice into the the skillet and stir in the curry paste; season with salt to taste, if needed.
9. Transfer mussels to bowls and pour butter sauce over them; serve with basil scrubbed toasts.
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