I had friends over for dinner last night and wanted to cook something that wouldn't be terribly expensive or time consuming and I settled on mussels. They're cheap, easy to cook, and generally delicious. This Thai-style version is so tasty - lots of flavor in the rich, orange broth. It's a little spicy but not overwhelmingly so, and has a great zing from the limes and earthiness from the red curry paste. It's also pretty healthy. Definitely going to make it again - perfect week night meal - plus Jamie was jealous he missed it, so need to repeat for him too.
Ingredients:
2 pound mussels (this is for 3 people, but get more if you have a bigger group)
1 can coconut milk
1 1/2 tablespoons red curry paste
1/2 tbsp fish sauce
1/2 tbsp sugar
2-3 cloves garlic, minced
1/2 jalapeno, minced
1/2 tsp grated ginger
1/4 cup white wine
juice of 2 limes
salt to taste
cilantro
Directions:
Mix coconut milk, curry paste, fish sauce, sugar, garlic, jalapeno, ginger, wine, and lime juice in a large pot. Bring to a boil and salt lightly (the mussels will add salt too). Add the mussels, put on a lid, and swirl the pot a little. Once the mussels open (about 3-5 minutes) remove from heat and serve in bowls with plenty of broth. Top with cilantro and serve with slices of crusty bread and a lime wedge.
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