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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Mussels' rich taste of the sea goes beautifully with spicy-sweet curries like this one. You can also make the dish with littleneck clams—or both mussels and clams. You'll want a loaf of crusty bread or a pot of jasmine rice on hand to sop up the sauce. The recipe comes from Langdon Cook, blogger and author of Fat of the Land. Ingredients:
1 shallot, chopped |
3 large garlic cloves, chopped |
1 tablespoon peanut oil |
1 stalk lemongrass, cut into 3-in. pieces and crushed with a mallet or hammer |
1 can (about 14 oz.) coconut milk |
2 tablespoons thai red curry paste |
2 tablespoons thai or vietnamese fish sauce |
1 tablespoon packed light brown sugar |
3 pounds mussels, scrubbed and beards* pulled off |
1/4 cup roughly chopped fresh basil leaves, plus slivered leaves |
2 limes, cut into wedges |
Directions:
1. Sauté shallot and garlic in oil in a large, heavy-bottomed pot over medium heat until very fragrant, 1 to 2 minutes. Add lemongrass and cook 1 to 2 more minutes. Pour in coconut milk, then stir in curry paste, fish sauce, and sugar. Increase heat to high and bring to a boil.
2. Add mussels, stir until well coated, and cover. Cook, stirring occasionally, until mussels open, 5 minutes. Stir in chopped basil and spoon into wide, shallow bowls, discarding any unopened mussels. Garnish with slivered basil and serve with lime.
3. *Find curry paste in your market's Asian-foods aisle. A mussel's beard is the clump of filaments it uses to attach itself to rocks.
4. Note: Nutritional analysis is per serving.
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