Bobby Flay Thai Red Curry Mussels

These Thai red curry mussels are full of bold flavors and ready in just 20 minutes! Fresh mussels are steamed in a fragrant coconut broth with Thai red curry, lemongrass, and lime juice. This dish is perfect for a quick and flavorful seafood meal.

Ingredients Needed:

• 2 tablespoons peanut oil
• 1 stalk lemongrass, crushed
• 3 tablespoons Thai red curry paste
• 1/2 cup white wine
• 1 can unsweetened coconut milk
• 2 tablespoons fish sauce (nam pla)
• 2 tablespoons fresh lime juice
• 2 1/2 pounds mussels, debearded and scrubbed
• 2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
• 4 tablespoons chopped Thai basil or Italian basil leaves

How To Make Thai Red Curry Mussels?

1. Heat the oil: Place a Dutch oven over high heat on the stovetop or grill. Add peanut oil and let it heat until shimmering.
2. Cook the broth: Stir in the lemongrass, red curry paste, white wine, coconut milk, fish sauce, and lime juice. Whisk everything together and bring it to a simmer.
3. Steam the mussels: Add the mussels, cover the pot, and cook for about 5 minutes until they open. Discard any mussels that stay closed.
4. Add fresh herbs: Stir in the chopped cilantro and basil during the last minute of cooking.
5. Serve and enjoy: Remove the lemongrass, then serve the mussels with the flavorful broth.

Recipe Tips:

• Use fresh mussels: Always buy fresh mussels that are closed or closed when tapped. If they stay open, they are not fresh and should be thrown away.
• Clean mussels properly: Rinse them under cold water and scrub the shells. Remove the beards (the stringy bits) by pulling them off with your fingers or a knife.
• Don’t overcook the mussels: Mussels cook fast! Once they open, they are done. Overcooking will make them tough and chewy.
• Adjust spice level: Thai red curry paste can be spicy. If you want it milder, start with 1 tablespoon and add more as needed.
• Use full-fat coconut milk: This makes the broth rich and creamy. Light coconut milk will make it thinner and less flavorful.

How To Store Leftovers?

Let the leftover Thai Red Curry Mussels cool to room temperature. Transfer them with some broth into an airtight container and refrigerate for up to 2 days.

Nutrition Facts:

• Calories: 350 kcal
• Total Fat: 20g
• Saturated Fat: 14g
• Cholesterol: 50mg
• Sodium: 800mg
• Potassium: 400mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 25g

Try More Bobby Flay Recipes:

• Bobby Flay Ham And Cheese Casserole Recipe
• Bobby Flay Mussels
• Bobby Flay Coleslaw Red Cabbage​

Bobby Flay Thai Red Curry Mussels

Author: Mohamed Shili Cooking Method:Stovetop Cuisine:Thai Courses:Dinner Recipe Keys: T Thai Red Curry Mussels

Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesRest time: minutesTotal time: 20 minutesServings:4 servingsCalories:350 kcal Best Season:Suitable throughout the year

Description

These Thai red curry mussels are full of bold flavors and ready in just 20 minutes! Fresh mussels are steamed in a fragrant coconut broth with Thai red curry, lemongrass, and lime juice. This dish is perfect for a quick and flavorful seafood meal.

Ingredients

• 2 tablespoons peanut oil
• 1 stalk lemongrass, crushed
• 3 tablespoons Thai red curry paste
• 1/2 cup white wine
• 1 can unsweetened coconut milk
• 2 tablespoons fish sauce (nam pla)
• 2 tablespoons fresh lime juice
• 2 1/2 pounds mussels, debearded and scrubbed
• 2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
• 4 tablespoons chopped Thai basil or Italian basil leaves

Instructions

1. Heat the oil: Place a Dutch oven over high heat on the stovetop or grill. Add peanut oil and let it heat until shimmering.
2. Cook the broth: Stir in the lemongrass, red curry paste, white wine, coconut milk, fish sauce, and lime juice. Whisk everything together and bring it to a simmer.
3. Steam the mussels: Add the mussels, cover the pot, and cook for about 5 minutes until they open. Discard any mussels that stay closed.
4. Add fresh herbs: Stir in the chopped cilantro and basil during the last minute of cooking.
5. Serve and enjoy: Remove the lemongrass, then serve the mussels with the flavorful broth.

Notes

• Use fresh mussels: Always buy fresh mussels that are closed or closed when tapped. If they stay open, they are not fresh and should be thrown away.
• Clean mussels properly: Rinse them under cold water and scrub the shells. Remove the beards (the stringy bits) by pulling them off with your fingers or a knife.
• Don’t overcook the mussels: Mussels cook fast! Once they open, they are done. Overcooking will make them tough and chewy.
• Adjust spice level: Thai red curry paste can be spicy. If you want it milder, start with 1 tablespoon and add more as needed.
• Use full-fat coconut milk: This makes the broth rich and creamy. Light coconut milk will make it thinner and less flavorful.

Keywords:Bobby Flay Thai Red Curry Mussels