Thai Curry Pei Mussels Recipe
sustainably farm raised, lemongrass, coconut milk shallot, red curry, cilantro, crostini
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Clean the mussels under cold running water, scrubbing the shells and removing beards. Finely chop the shallot and lemongrass, and chop the cilantro.
- 2
Sauté the Aromatics
In a large pot over medium heat, add a splash of oil. Once hot, add the chopped shallot and lemongrass. Sauté for about 2-3 minutes until softened and fragrant.
- 3
Add the Curry Paste
Stir in the red curry paste and cook for another minute, allowing the flavors to meld.
- 4
Add Coconut Milk and Mussels
Pour in the coconut milk and stir to combine. Add the cleaned mussels to the pot, cover, and bring to a boil. Steam for about 5-7 minutes, or until the mussels have opened.
- 5
Finish with Cilantro
Once the mussels are cooked, remove from heat and stir in the chopped cilantro. Discard any mussels that did not open.
- 6
Serve
Serve the mussels hot, accompanied by crostini on the side for dipping into the flavorful broth.
