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
Ingredients
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2 tablespoons
peanut oil
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1
stalk lemongrass (tender white part only, crushed with the blade of a knife)
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3 tablespoons
Thai red curry paste
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1/2 cup
white wine
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14 ounces
can of unsweetened coconut milk
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2 tablespoons
fish sauce
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1
serrano pepper (jalapeno will do fine), cut in half
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1-2
limes, juiced (about two tablespoons)
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1
lime, zested (of course, this can be one of the limes you juiced)
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2.5 pounds
mussels
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2 tablespoons
chopped fresh cilantro
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4 tablespoons
chopped Thai basil
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2 tablespoons
Sriracha (or more depending on how spicy you like it)
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1/4 teaspoon
liquid smoke (optional, if you don't do it on the grill and want the smokey flavor)
Directions
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Preheat grill to medium high (if using, just put skillet on stove over high heat).
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Add oil, heat until shimmering.
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Add lemongrass, curry paste, wine, coconut milk, fish sauce, lime juice, pepper, liquid smoke, and sriracha. Stir to combine.
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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.
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Toss in the basil and cilantro. Taste for seasoning. Serve immediately.
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