Mussels With Red Curry Garlic Broth And Basil Toasts Recipes

THAI RED CURRY MUSSELS

Steps:

• Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.

RED CURRY MUSSELS

Steps:

• Heat oil in a large saucepan over medium heat until shimmering. Add curry paste, garlic, shallot, and ginger and cook until fragrant, stirring constantly (about 1 minute).
• Whisk in coconut milk, chicken broth, lemongrass, fish sauce, lime zest, and sugar. Simmer until slightly thickened, about 10 minutes.
• Increase heat to medium high and bring broth to a boil. Add mussels, cover, and cook until mussels have opened, about 3 minutes. Uncover, remove from heat, and discard any unopened mussels.
• Stir in lime juice and basil. Place mussels into two shallow bowls. Spoon curry sauce over mussels and garnish with fresh cilantro and lime wedges.

STEAMED MUSSELS IN THAI BROTH

Steps:

• In a large (6-quart) pot over medium-low heat, combine mint, cilantro, basil, lemon grass, shallots, garlic, curry paste and tom yum. Stir until herb leaves wilt, about 5 minutes. Add sake, lemon juice and stock. Bring to a boil, then reduce heat to low. Simmer for 30 minutes, stirring occasionally.
• Strain broth into another large pot. Add mussels, tomato and lime leaf. Cover, and place over high heat. Cook until mussels open, about 5 minutes. Transfer to serving bowls, and garnish with chopped cilantro, basil and mint. Serve immediately.