If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 2 tablespoons peanut oil
- 1 stalk lemongrass (tender white part only, crushed with the blade of a knife)
- 3 tablespoons Thai red curry paste
- 1/2 cup white wine
- 14 ounces can of unsweetened coconut milk
- 2 tablespoons fish sauce
- 1 serrano pepper (jalapeno will do fine), cut in half
- 1-2 limes, juiced (about two tablespoons)
- 1 lime, zested (of course, this can be one of the limes you juiced)
- 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 (optional, if you don't do it on the grill and want the smokey flavor)
- 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.
- This recipe was entered in the contest for Your Best Shellfish