Spicy Thai Mussels

Don’t let this photo fool you, this recipe is delicious!! Ha. Food photography is hard. Especially when you’re hungry.

Ingredients

  • 1 order of mussels (2.5lbs)

  • a knob of fresh ginger, about 2”

  • 1 onion, chopped

  • 1tbsp sesame or olive oil

  • 1 cup coconut milk

  • 1 ½ tbsp Thai red curry paste

  • 3/4 cup chopped scallions and fresh cilantro

Method

  1. Put your mussels in a colander and rinse under cold running water, de-bearding any that need it. Check for cracked or open mussels, and discard any that do not close when you tap them.

  2. Peel and then grate the ginger while you heat up your dutch oven. Peel the ginger. Add a little oil to your pot and sautee the onion and ginger, then add the coconut milk and red curry paste. Raise heat to high and stir to mix well.

  3. When it’s beginning to boil add your mussels, cover and walk away. Return and shake the pot (lid on), and check at 10 minutes. If they’re all open, give it a stir, maybe 5 more minutes if they’re not all open. Stir, and ladle into bowls, garnishing with scallions and cilantro. Good with rice or bread on the side!

Camilla LombardMussels