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Thai Blue Mussels
Number of Servings: 8 Rate this Recipe: |
Description
Ingredients
- 5 lb fresh cultured blue mussels
- 4 tbsp butter
- 4 tomatoes, seeded and chopped
- 2 clove garlic, chopped
- 2 tbsp fresh ginger, chopped
- 1 tbsp thai red curry paste
- 2 oz can coconut milk
- 1 tbsp fish sauce (or 1 tsp salt)
- 1 tbsp brown sugar
- 1 cup carrot, finely sliced
- 1 red pepper, finely sliced
- cup fresh cilantro, chopped
- cup fresh basil, chopped
- 1 lb rice noodles
Instructions
- Rinse fresh blue mussels in tap water.
- Heat butter in a large pot over medium heat.
- Add tomatoes, garlic, ginger and curry paste. Sauté for about a minute until very fragrant.
- Add coconut milk, fish sauce and sugar. Simmer for 2 minutes, stirring occasionally.
- Taste. Add more curry paste at this point if it’s not spicy enough.
- Add carrots, red pepper, half the cilantro, half the basil and the fresh blue mussels; cover and cook for 5-8 minutes, or until mussels open.
- Discard any that remain closed.
- While fresh blue mussels are cooking, cook noodles according to package direction.
- Ladle noodles into bowls.
- Top with mussels, thai broth, and finish with remaining fresh cilantro and basil.
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