cookRed Curry Mussels

From: bonappetit.com
SERVES 4

13.5-oz. can coconut milk
1 cup canned crushed tomatoes
½ cup dry white wine
1 tablespoon Thai red curry paste
4 tablespoons chopped fresh basil, divided
½ medium red onion, thinly sliced
1 carrot, peeled, julienned
1 celery stalk, thinly sliced on a diagonal
Kosher salt and freshly ground black pepper
2 pounds mussels, scrubbed, debearded
2 tablespoons chopped fresh flat-leaf parsley
Toasted country-style bread (for serving)

Bring coconut milk, tomatoes, wine, curry paste, and 2 Tbsp. basil to a boil in a Dutch oven or other large pot, stirring to incorporate curry paste. Reduce heat and add onion, carrot, and celery; season with salt and pepper.

Bring liquid to a simmer, cover pot, and cook until vegetables are crisp-tender, about 4 minutes. Using a slotted spoon, transfer vegetables to a medium bowl and set aside.

Return liquid in pot to a simmer. Add mussels to pot, cover, and cook, shaking pot occasionally, until shells open (discard any mussels that do not open), about 4 minutes.

Divide mussels and cooking liquid among bowls, top with reserved vegetables, parsley, and remaining 2 Tbsp. basil, and serve with bread alongside.

Valid HTML 4.01 Transitional Copyright © 2009 Hazelnet & Styleshout Valid CSS!