Ingredients with Measurements:
- 2 pounds fresh mussels, scrubbed and debearded
- 1 tablespoon vegetable oil
- 1 tablespoon red curry paste
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped scallions
- 1 lime, cut into wedges
Special equipment needed:
- Large pot with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the red curry paste and stir for 1 minute until fragrant.
3. Pour in the coconut milk and stir to combine.
4. Add the fish sauce and brown sugar and stir until dissolved.
5. Add the sliced red bell pepper and stir to combine.
6. Add the mussels to the pot and cover with the lid.
7. Cook for 5-7 minutes, or until the mussels have opened.
8. Discard any mussels that have not opened.
9. Stir in the chopped cilantro and scallions.
10. Serve the mussels in bowls with the sauce and lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 17g
Saturated Fat: 11g
Cholesterol: 35mg
Sodium: 750mg
Carbohydrates: 18g
Fiber: 2g
Sugar: 8g
Protein: 16g
Substitutions for ingredients:
- Instead of red curry paste, you can use green curry paste or yellow curry paste.
- Instead of mussels, you can use clams or shrimp.
- Instead of red bell pepper, you can use green bell pepper or sliced carrots.
Variations:
- Add sliced mushrooms to the pot with the red bell pepper.
- Add a tablespoon of grated ginger to the pot with the red curry paste.
- Top the mussels with sliced jalapeños for extra heat.
Tips and tricks:
- Make sure to discard any mussels that have not opened after cooking.
- Serve the mussels with crusty bread to soak up the sauce.
- Use fresh mussels for the best flavor.
Storage instructions:
Leftover mussels can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the mussels in a pot over medium heat until warmed through.
Presentation ideas:
Serve the mussels in individual bowls with the sauce and lime wedges on the side.
Garnishes:
Garnish the mussels with extra chopped cilantro and scallions.
Pairings:
Serve the mussels with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the mussels with steamed rice or a side salad.
Troubleshooting advice:
If the mussels do not open after cooking, discard them immediately.
Food safety advice:
Make sure to properly clean and debeard the mussels before cooking.
Food history:
Mussels are a popular seafood in Thai cuisine, often cooked in a spicy curry sauce.
Flavor profiles:
This dish has a spicy and savory flavor, with notes of coconut and lime.
Serving suggestions:
Serve the mussels as an appetizer or main course.
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Region: Thai