Mussels are one of my favorite foods. I order them off almost every menu I encounter. I also have a never ending craving for Thai food, so joining those two forces, seemed like an easy enough decision.
It’s a short ingredient list and it packs a lot of flavor. Any excuse for Thai!
Thai Coconut Mussels
a hungry apple original
1 2lb bag of mussels
8 ounces of chicken broth
2 tablespoons red curry paste
1/2 cup coconut milk
1 tsp sriracha, or to taste
(crusty bread or grilled naan)
instructions and directions
in a large metal saucepan (preferably not teflon or nonstick) mix broth, curry paste, coconut milk, sriracha and a pinch of salt. Whisk together until simmering.
add mussels and cover. simmer with the top on, until the mussels have all opened. discard any mussels that did not open.
place mussels in a bowl and ladel the broth over the mussels. sprinkle with cilantro. serve with crusty bread or grilled naan.