| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 appetizer servings |
Ingredients
- 2 tablespoons peanut oil
- 1 stalk lemongrass, crushed
- 3 tablespoons Thai red curry paste
- 1/2 cup white wine
- 1 can unsweetened coconut milk
- 2 tablespoons fish sauce (nam pla)
- 2 tablespoons fresh lime juice
- 2 1/2 pounds mussels, debearded and scrubbed
- 2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
- 4 tablespoons chopped Thai basil or Italian basil leaves
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 561 |
| Total Fat | 36 g |
| Saturated Fat | 22 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 37 g |
| Cholesterol | 80 mg |
| Sodium | 1594 mg |
Reviews
Outstanding. Bobby Flay never misses the mark! Enjoyed with rice and asparagus and walleye.
This was really good. However, I only used 1 Tbsp of the red curry paste as someone has an issued with eating garlic/onions. It could have used with another Tbsp but I think three seems excessive. As well, I did add some brown sugar given previous comments. I would definitely make this again with the stated modiviations.
This is DELICIOUS, SO FLAVORFUL, quick and so easy!
I couldn’t find lemongrass so I got paste – I had no idea how to convert s stalk to the paste so I did 1 tbsp. I think it may have put a damper on the sauce so I added a tbsp of garlic, did 3/4 c wine, and half the red curry paste (wimpy tastebuds, sorry!) and it was AWESOME! Thank you, Bobby!!!
If you change the recipe by substituting many of the key ingredients, then your review is not that useful for the original recipe – Sriracha for Red Curry paste?
Don’t waist your time. Super salty, lacked flavor. Even after adjusting, tasting, readjusting, tasting, and readjusting again it was mediocre at best. Very disappointed
Delicious! Previous comments stated to add brown sugar and I totally agree. This is essential for most Thai recipes. You must add the brown sugar to balance the flavors out.
Best dish I have made so far. I make it at least once a month.
Awesome. The addition of a bit of brown sugar, suggested by a previous reviewer, was excellent. The recipe really needed this to balance out the flavors. Also, three tablespoons of curry paste was on the high end, I’ll probably add just a bit less next time. I didn’t have lemongrass and just added some lime zest along with the juice. I’ll definitely be making this one again!
This is a really good recipe, but I think it might be missing an ingredient. You definitely need some brown sugar or some kind of sweet to balance out the heat of the curry and the acid of the wine and lime juice. If you just add a couple tablespoons of brown sugar, this is delicious. The importance of tasting as you go…….