Steamed Mussels in Red Curry Sauce

The Chef says this sauce is “pretty rowdy with sake too.” I believe everything is pretty rowdy with sake, so I’ll take his word for it. He likes to serve this over jasmine rice.

Mussels:
2 pounds of mussels
1 shallot, minced
2 garlic cloves, minced
1/2 cup white wine

  1. Saute shallots and garlic in a little oil on medium high heat.
  2. Add mussels and wine. Cover and cook until all the mussels open.
  3. With a slotted spoon, spoon out the mussels and serve with Red Curry Sauce.

Red Curry sauce:
1 tablespoon grated ginger
3-4 kaffir lime leaves, chopped
1 teaspoon of fish sauce
2 tablespoons of red curry paste (the more you use, the spicier it will be)
1 can of coconut milk
good amount of chopped cilantro and basil

  1. Bring coconut milk to a boil and add the rest of the ingredients.
  2. Simmer and then pour the sauce over the mussels.
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1 Comment

Filed under Asian food, Main Course, Sauces, Seafood

One response to “Steamed Mussels in Red Curry Sauce

  1. Pingback: Barrett’s Green Curry Sauce | Nummy Num Num

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