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Steamed Mussels in Thai Red Curry Broth
Prep: 10 min Cook: 10 min Servings: 6by Debi Shawcross39 recipes>Ingredients
- 1 (14.5 ounce) can coconut milk
- 2 tablespoons Thai red curry paste
- 2 tablespoons chopped Thai basil leaves (plus more for garnish)
- 2 dozen mussels, scrubbed clean, debearded
Directions
- Combine cocnut milk and red curry paste in a large saucepan, whisking to dissolve curry paste over medium high heat. Bring to a boil; reduce heat to a vigorous simmer. Add mussels and chopped basil. Cook until mussels have opened, about 5-7 minutes. Transfer mussels to serving bowl and garnish with chopped basil.
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