Friday, February 5, 2016

Coconut Curry Mussels

Not much beats a date night in accompanied with a big pot of steaming mussels and good conversation. I am a seafood fanatic and I constantly crave mussels. Stephen is a devoted bread lover and welcomes any opportunity to consume an entire loaf. I will admit, I do love dipping fresh baguette in any type of broth. For our most recent date night I wanted to get away from the typical buttery garlic shallot broth. I had coconut milk and red curry paste sitting in my kitchen cupboard just waiting to be used, so I gave it a try. I am glad I did because let me tell you... coconut milk and red curry paste are a winning combination! The week after I made this recipe, I used the same broth to make a veggie shrimp soup. Mmmm!


2.5 pounds fresh mussels

2 tablespoons unsalted butter

1 tablespoon EVOO

1 sweet onion

2 garlic cloves

2 tablespoons red curry paste

1 (14-oz) can of coconut milk

¼ cup chicken stock

2 green onions

Salt and pepper to taste

Scrub, clean, and remove beards from mussels and place in a large bowl of ice cold water.

In a large stockpot, heat butter and EVOO. Stir in onion, garlic, salt, and pepper. Cook until slightly softened. Stir in curry paste and continue to stir. Add coconut milk and chicken broth.

Bring mixture to a simmer then reduce the heat to medium low. Add mussels and cook for about 5 minutes. Garnish with green onion and serve with a few slices of French baguette.

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