Mussels in Red Curry Broth

Mussels in Red Curry Broth
Photo by Becky Luigart-Stayner


  • 3 pounds mussels, scrubbed and debearded
  • ¼ teaspoon crushed red pepper
  • ½ cup light coconut milk
  • 1 cup clam juice
  • 2 tablespoons chopped fresh cilantro
  • 1/3 cup chopped shallots
  • 1 ½ teaspoons red curry powder
  • + 3 more ingredients
    • 2 teaspoons olive oil
    • ½ cup dry white wine
    • 2 tablespoons finely chopped peeled fresh lemon grass

Heat oil in a large Dutch oven over medium heat. Add shallots; sauté 1 minute. Add curry powder; sauté 30 seconds. Stir in clam juice and next 4 ingredients (juice through pepper); bring to a simmer. Add mussels; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until shells open; spri...

View full recipe at My Recipes


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