Thai Red Curry Mussels

  • 2 tbsp groundnut oil
  • 1 stalk lemongrass, crushed
  • 3 tbsp Thai red curry paste
  • 125ml white wine
  • 400ml unsweetened coconut milk
  • 2 tbsp fish sauce (nam pla)
  • 2 tbsp fresh lime juice
  • 1.1kg mussels, debearded and scrubbed
  • 2 tbsp chopped fresh coriander stems, plus 2 tbsp chopped fresh coriander leaves
  • 4 tbsp chopped Thai basil or Italian basil leaves
1) Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking.

2) Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the coriander and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass and any unopened mussels.

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