This mussel dish was described in Bon Appétit Magazine as ‘Sensational’. What a great word. I’ve OD’ed lately on ‘delicious’, ‘fabulous’, and even worse…’yummy’. It’s hard when you write about food you love every day to keep the adjectives exciting.
So today I offer you a sensational recipe.
Mussels star in this Thai curry flavored meal. The coconut-tomato curry broth is so good soaked into bread, too.
1 (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 fresh flat-leaf parsley, chopped
Toasted country-style bread, for serving
1. Bring coconut milk, tomatoes, wine, curry paste, and 2 tablespoons basil to a boil in a Dutch oven or other large pot. Stir to combine. Reduce heat and add onion, carrot, and celery. Season with salt and pepper.
2. 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.
3. Return liquid in pot to a simmer. Add mussels to pot, cover, and cook, until shells open, about 4 minutes. Discard any mussels that do not open.
4. Divide mussels and cooking liquid among bowls, top with reserved vegetables, parsley, and remaining 2 tablespoons basil. Serve with bread alongside the bowls.
Recipe from Bon Appétit Magazine
Some ‘Rose’ to go with the Red Curry.
This is new from Brooklyn-based band Coastgaard. Cool, danceable indie-pop with some super catchy riffs. Nice.
Check out Coastgaard on Facebook and the band’s Website, where you can buy their music.