The Pioneer Woman Tasty Kitchen
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Thai Red Curry Mussels

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Prep:

Cook:

Level: Easy

System:

3

Description

Show off your kitchen skills with this quick and gorgeous appetizer. Serve with a side of bread for dipping.

Ingredients

  • 2 Tablespoons Butter
  • 2  Tomatoes, Seeded And Chopped
  • 1 Tablespoon Garlic, Pressed Or Minced
  • ½ Tablespoons Ginger, grated
  • 1 can (14 Oz. Size) Lite Coconut Milk
  • 2 Tablespoons Thai Red Curry Paste
  • ¼ cups Fresh Cilantro, Chopped, Divided
  • 1-½ pound Mussels, Debeared And Scrubbed (about 30 Mussels)
  • ¼ cups Thai Basil Leaves
  • 1 Tablespoon Thai Fish Sauce
  • 1 Tablespoon Lime Juice
  • 1 loaf French Bread For Dipping (optional)

Preparation

Melt butter in a large wok over medium heat. Add tomatoes, garlic and ginger and saute for about 2 minutes.

Pour in the coconut milk and red curry paste. Add in half the cilantro. Stir to combine. Let simmer for a couple of minutes.

Add mussels. Cover wok and continue to cook until the mussels open. This should take about 5 minutes.

Add basil leaves, fish sauce and lime juice. Cook for another minute.

Serve in a large bowl with a side of French bread for dipping. Sprinkle the remaining cilantro on top.

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