Recipe information
Yield
6 to 8 first-course
Ingredients
2
13.5-ounce cans unsweetened coconut milk* (3 1/2 cups)
1
teaspoon Thai red curry paste**
1
cup chicken stock or canned low-salt chicken broth
1
/2 cup (packed) fresh basil leaves
2
stalks lemongrass,** trimmed, coarsely chopped (about 1/3 cup) or 1 tablespoon grated lemon peel
1
/4 cup fresh lime juice
2
tablespoons fish sauce (nam pla)**
3
kaffir lime leaves or 3 tablespoons fresh lime juice plus 1 1/2 teaspoons grated lime peel
2
tablespoons peanut oil
3
pounds mussels, scrubbed, debearded
4
plum tomatoes, diced (about 1 cup)
1
/2 cup chopped fresh cilantro
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Preparation
Step 1
Bring coconut milk to boil in heavy large saucepan. Reduce heat to medium; add curry paste and whisk until dissolved. Add next 6 ingredients. Simmer uncovered 10 minutes. Strain into bowl.
Step 2
Heat peanut oil in large deep skillet over high heat. Add mussels. Sauté 2 minutes. Add strained curry sauce. Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open). Transfer to large serving bowl. Sprinkle with tomatoes and cilantro and serve.