Thai Curry Mussels Recipe
thai red curry + coconut broth, lemongrass, ginger, cilantro, grilled house made sourdough
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Ingredients
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Mussels
Sourdough
Method
Prepare the Sourdough
Make the Dough
In a large bowl, combine the bread flour and salt. Add the sourdough starter and water. Mix until a dough forms. Knead for about 10 minutes until smooth.
First Rise
Cover the bowl with a damp cloth and let it rise at room temperature for 4-6 hours or until doubled in size.
Shape and Second Rise
Shape the dough into a loaf and place it in a floured proofing basket. Cover and let it rise for another 2 hours.
Bake the Bread
Preheat the oven to 450°F (230°C). Place a Dutch oven inside to heat. Once heated, carefully place the dough in the pot, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes until golden brown.
Prepare the Mussels
Clean the Mussels
Rinse the mussels under cold water, scrubbing the shells to remove any debris. Remove beards if necessary.
Cook the Base
In a large pot over medium heat, add a splash of oil and sauté the minced ginger and sliced lemongrass for 2-3 minutes until fragrant.
Add Curry and Coconut
Stir in the Thai red curry paste and cook for another minute. Pour in the coconut milk and bring to a simmer.
Cook the Mussels
Add the cleaned mussels to the pot. Cover and cook for about 5-7 minutes until the mussels open up. Discard any that do not open.
Finish the Dish
Add lime juice, chopped cilantro, salt, and pepper to taste. Stir to combine.
