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
stalk lemongrass (tender white part only, crushed with the blade of a knife)
Thai red curry paste
can of unsweetened coconut milk
serrano pepper (jalapeno will do fine), cut in half
limes, juiced (about two tablespoons)
lime, zested (of course, this can be one of the limes you juiced)
chopped fresh cilantro
chopped Thai basil
Sriracha (or more depending on how spicy you like it)
liquid smoke (optional, if you don't do it on the grill and want the smokey flavor)
In This Recipe
Preheat grill to medium 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, pepper, 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.
Toss in the basil and cilantro. Taste for seasoning. Serve immediately.