by aargersi
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aargersi's Notes:
Expand2 pounds mussles - cleaned and debearded Ask a question about this ingredient
1 large garlic clove - minced Ask a question about this ingredient
2 cups chopped fresh tomato Ask a question about this ingredient
2 cups basil leaves, roughly chopped - I picked a combination of Thai, purple and genovese basil but if you can't find all of those you can just use sweet basil too Ask a question about this ingredient
1 lime - zest and juice Ask a question about this ingredient
1 tablespoon fresh ginger - minced Ask a question about this ingredient
1 13.5 oz can coconut milk Ask a question about this ingredient
6 ounces chicken broth (I fill the coconut can half way with broth and rinse the remaining coconut out with it) Ask a question about this ingredient
1 teaspoon curry powder Ask a question about this ingredient
1 jalapeno - seeded and minced Ask a question about this ingredient
1 teaspoon fish sauce Ask a question about this ingredient
Bring the coconut, chicken broth, lime zest and curry powder to a simmer.
Ask a question about this stepAdd the ginger, garlic and fish sauce, simmer for a couple of minutes.
Ask a question about this stepAdd the tomato and jalapeno, simmer for a couple more minutes.
Ask a question about this stepAdd the mussles and cover the pot, simmer them until they all open up.
Ask a question about this stepWhen the mussles have opened, stir in the basil and lime juice. Serve them in big bowls with grilled bread to slop up the sauce. I drank a chilled falanghina with them and I thought it was great!
Ask a question about this stepThis sounds really delicious...Is it ok if it is not too spicy? (I love spicy but my husband is really a spice wimp)
Absolutley - you could just use mild yellow curry and leave the jalapenos out alltogether - still delish!
YUM... I am from the Seattle area, saw the picture and just knew it was a recipe close to home!
This looks delicious! I'm not even a big mussel fan but love them in a tasty broth with bread to sop it all up. I wonder what would happen if you used Thai curry paste instead of curry powder? I may just have to try it and see...
I actually had my hand on the curry paste at the store! Then I decided I wanted to do my own "heating" if you will, so I used the powder / jalapeno combo. It's good both ways - it's hotter with the paste though.
I made something very similar in class with Green Thai Curry paste, it was hot...hot..not unbearable hot but...had me wishing for some nice coconut basmati rice on the side..and I used maybe 1T for about 1.5# of mussels.
I have made it with both green and red curry paste too ... be judicious as it's hot stuff and I also found that it gets hotter once you have opened the jar - what's that about?
OMG This is almost exactly, exactly! The recipe I was going to submit. : )..great minds etc.
No way.. it seriously is almost exactly the same, if i did it would just say : Instructions: See aargersi
This sounds so yum. I'm making this the next time the boyfriend is out of town! (He's not so much a fan of curry...or mussels.)
Mr L had steak the night I made this, he is not a mussle lover either - so what I really mean is COULD serve two but it didn't, I ate it ALL!!!
Rick Field is the founder of the pickle company Rick's Picks.
I made this for ladies night last week.....it was such a hit that I'm serving it again tonight. I served the dish with grilled crusty bread brushed with butter, oil, curry, ginger and garlic. This dish is just wonderful! I used half lemon basil and half genovese basil and the flavors were spot on.