I came across this great Thai Red Curry Mussels recipe by Bobby Flay and I knew I had to try it. Mussels are super easy to prepare and take on whatever flavor of the liquid they’re steamed in.
I didn’t have a few of the ingredients from Bobby’srecipe, but one of the great things about cooking is you can substitute comparable ingredients based on what’s already in your fridge or pantry.
This is a quick and easy meal you’re sure to love.
Scrub mussels. Simmer liquid ingredients (fish sauce, lime juice, curry paste, coconut milk and broth) in a pot with chopped garlic. Add mussels and cover until the shells open. *Discard any mussels whose shells don’t open. Toss in chopped basil and cilantro the last minute of cooking.
The curry broth is delicious.