Mussels in Red Curry Sauce
2 Tbsp vegetable oil1 medium onion or 3 shallots, chopped
1 Tbsp Red Curry Base
1 can Coconut Milk or Lite Coconut Milk
2 Tbsp lime juice
2 Tbsp brown sugar
1 Tbsp Fish Sauce , or salt to taste
1 large tomato, chopped
2 lbs mussels, scrubbed & de-bearded
Garnish: chopped cilantro, lime wedges
Equipment:
Large skillet with cover
Directions:
1 Heat oil in skillet over medium-high
flame. Add onion and briefly sauté.
2 Add curry base and stir until bubbling
and onions are soft.
3 Add the coconut milk, lime juice, brown
sugar, fish sauce, and tomato. Mix well and
bring to a boil.
4 Add the mussels and cover. Steam until
the mussels open and are tender. Pour into
a large serving bowl and garnish with
cilantro and lime wedges.
Serving Suggestion:
This will also serve 4 as a main course,
accompanied with Rice Noodles for soaking
up the flavor of the sauce.
1 Heat oil in skillet over medium-high
flame. Add onion and briefly sauté.
2 Add curry base and stir until bubbling
and onions are soft.
3 Add the coconut milk, lime juice, brown
sugar, fish sauce, and tomato. Mix well and
bring to a boil.
4 Add the mussels and cover. Steam until
the mussels open and are tender. Pour into
a large serving bowl and garnish with
cilantro and lime wedges.
Serving Suggestion:
This will also serve 4 as a main course,
accompanied with Rice Noodles for soaking
up the flavor of the sauce.
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