mussels in red curry broth
Mussels in red curry broth
Serves 4
A simple and unpretentious dish for a casual dinner with friends. Use chunks of bread to mop up the sauce.
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2 teaspoons olive oil
One-third cup chopped shallots
1½ tsp red curry powder
1 cup clam juice
½ cup dry white wine
½ cup light coconut milk
2 tbsp finely chopped peeled fresh lemon grass
¼ tsp crushed red pepper
1½kg mussels, scrubbed and debearded
2 tbsp chopped fresh cilantro
First
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
wine, coconut milk and lemon grass; bring to a simmer. Add mussels; bring
to a boil.
Second
Cover, reduce heat, and simmer 5 minutes or until shells open; sprinkle with
cilantro and crushed red pepper. Discard any unopened shells.