I have always loved traditional curry. But, every time I walk out of a Thai restaurant I eat so much I have to unbutton my pants! Being healthy is important to me, so I wanted to find a lighter version of the creamy coconut milk and rice mixture. Mussels are essentially low in fat, high in protein, and an excellent source of Omega-3. Chili peppers are also incredibly good for you, they are very high in Vitamin C and can also boost your metabolism. Its a great way to get that spicy curry craving in without the stomach overload!
This dish is an adaptation from a basic recipe I saw in a Wine magazine. I took some of the things I love about traditional red curry and incorporated them into this one! —Danielle Prewett
Shallots, Thinly Sliced
Fresh Ginger, minced
Cloves of Garlic, minced
Red Bird's Eye Chili's, chopped (Seeded or not, to your own level of desired heat)
First clean your mussels by scrubbing and de-bearding them. Allow them to soak in ice water for at least 30 minutes to release the sand and grit from their shells. Before adding to the dish, rinse again.
Heat a large dutch oven or stock pot over medium-high heat. Add oils to pan and swirl to coat.
Add Shallots and cook until they begin to soften.
Next add Ginger, Garlic, and Thai chilis and cook until fragrant. About 2-3 minutes.
Add Lemon Grass, Bell Peppers, and snow Peas. And cook for an additional couple of minutes until they begin to soften. Reduce heat to Medium.
Meanwhile, in a separate bowl mix coconut milk, white wine, and lime juice. Whisk in the Red Curry Paste until the mixture is smooth. Add the liquids to the dutch oven.
Bring your liquids to a simmer. Add Mussels and cover and cook for about 5 minutes or until all shells open.
Serve as soon as mussels open, as this is when they are most tender! Overcooking will turn them tough and chewy (I've done this before and it is not good)! Discard any unopened, or broken shells.
Garnish with basil and lime wedges. Serve with some toasted French or Naan bread to soak up that delicious juice!