Steamed Mussels in a Lemongrass-Coconut Curry Sauce
By Tested and perfected in the Sur la Table kitchen
Images
Serves
2 main course or 4 appetizer servings
Ingredients
- 2 (13 ounce) cans coconut milk
- 1 tablespoon Thai red curry paste
- 1 cup low-sodium chicken or seafood broth
- 1/2 cup lightly packed fresh Thai basil leaves
- 2 stalks lemongrass, trimmed, coarsely grated
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons fish sauce
- 3 kaffir lime leaves, center vein removed, thinly sliced, or 3 tablespoons fresh lime juice plus 1-1/2 teaspoons grated lime peel
- 2 tablespoons vegetable or peanut oil
- 2 pounds mussels, scrubbed and beards removed
- Steamed Jasmine rice, for serving
Procedure
Spoon the mussels and curry sauce into shallow individual bowls and serve over Jasmine rice.
Pour coconut milk into a large saucepan and heat over medium heat to a boil. Reduce heat to medium and whisk in curry paste, chicken broth, basil, lemongrass, lime juice, fish sauce, and lime leaves. Simmer until slightly thickened, about 10 to 12 minutes. Strain curry sauce through a fine-mesh strainer into a medium mixing bowl and set aside.
Pour oil into a large, deep skillet and heat over high heat until hot. Add mussels and cook, stirring frequently for 2 minutes. Pour curry sauce over mussels, cover skillet, and cook until mussels open, about 4 to 5 minutes. Uncover pot and discard any unopened mussels.
To serve, divide mussels and curry sauce between 4 shallow bowls of Jasmine rice. Serve immediately.
Pour coconut milk into a large saucepan and heat over medium heat to a boil. Reduce heat to medium and whisk in curry paste, chicken broth, basil, lemongrass, lime juice, fish sauce, and lime leaves. Simmer until slightly thickened, about 10 to 12 minutes. Strain curry sauce through a fine-mesh strainer into a medium mixing bowl and set aside.
Pour oil into a large, deep skillet and heat over high heat until hot. Add mussels and cook, stirring frequently for 2 minutes. Pour curry sauce over mussels, cover skillet, and cook until mussels open, about 4 to 5 minutes. Uncover pot and discard any unopened mussels.
To serve, divide mussels and curry sauce between 4 shallow bowls of Jasmine rice. Serve immediately.
Steamed Mussels in a Lemongrass-Coconut Curry Sauce
By Tested and perfected in the Sur la Table kitchen
Serves
2 main course or 4 appetizer servings
Ingredients
- 2 (13 ounce) cans coconut milk
- 1 tablespoon Thai red curry paste
- 1 cup low-sodium chicken or seafood broth
- 1/2 cup lightly packed fresh Thai basil leaves
- 2 stalks lemongrass, trimmed, coarsely grated
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons fish sauce
- 3 kaffir lime leaves, center vein removed, thinly sliced, or 3 tablespoons fresh lime juice plus 1-1/2 teaspoons grated lime peel
- 2 tablespoons vegetable or peanut oil
- 2 pounds mussels, scrubbed and beards removed
- Steamed Jasmine rice, for serving
Procedure
Spoon the mussels and curry sauce into shallow individual bowls and serve over Jasmine rice.
Pour coconut milk into a large saucepan and heat over medium heat to a boil. Reduce heat to medium and whisk in curry paste, chicken broth, basil, lemongrass, lime juice, fish sauce, and lime leaves. Simmer until slightly thickened, about 10 to 12 minutes. Strain curry sauce through a fine-mesh strainer into a medium mixing bowl and set aside.
Pour oil into a large, deep skillet and heat over high heat until hot. Add mussels and cook, stirring frequently for 2 minutes. Pour curry sauce over mussels, cover skillet, and cook until mussels open, about 4 to 5 minutes. Uncover pot and discard any unopened mussels.
To serve, divide mussels and curry sauce between 4 shallow bowls of Jasmine rice. Serve immediately.
Pour coconut milk into a large saucepan and heat over medium heat to a boil. Reduce heat to medium and whisk in curry paste, chicken broth, basil, lemongrass, lime juice, fish sauce, and lime leaves. Simmer until slightly thickened, about 10 to 12 minutes. Strain curry sauce through a fine-mesh strainer into a medium mixing bowl and set aside.
Pour oil into a large, deep skillet and heat over high heat until hot. Add mussels and cook, stirring frequently for 2 minutes. Pour curry sauce over mussels, cover skillet, and cook until mussels open, about 4 to 5 minutes. Uncover pot and discard any unopened mussels.
To serve, divide mussels and curry sauce between 4 shallow bowls of Jasmine rice. Serve immediately.