Curry Mussels

By Snafu06 • September 17, 2012 • 0 Comments

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Author Notes: Adapted from a Bobby Flay recipe, these are super easy to make, and have a great flavor and bite. Originally I did them in a cast iron skillet on the grill, but there's nothing to stop you from doing it on the stove top. Use any old white wine that you have sitting around. - Snafu06

Serves 4

2 tablespoons peanut oil
1 stalk lemongrass
3 tablespoons Thai red curry paste
1/2 cup white wine
1 can of unsweetened coconut milk
2 tablespoons fish sauce
Juice of 1 lime
2.5 pounds mussels
2 tablespoons chopped fresh cilantro
4 tablespoons chopped Thai basil
2 tablespoons Sriracha (or more depending on how spicy you like it)
1/4 teaspoon liquid smoke

Preheat grill to high (if using, just put skillet on stove over high heat).
Add oil, heat until shimmering.
Add lemongrass, curry paste, wine, coconut milk, fish sauce, lime juice, liquid smoke, and sriracha. Stir to combine.
Add mussels and cover. When the mussels are all open, you're done. If any don't open after a few minutes, toss them out.