A couple of weeks ago, we had some tasty curried mussels at our favorite Flagstaff casual spot, the Beaver Street Brewery. Simona made her own version this week. We paired the dish with some crusty baguette and a bottle of Fume Blanc. The shrimp was an impulsive and welcome addition. This recipie makes 4 servings.
ingredients
1/3 stick butter
3 tomatoes, seeded, chopped
2 tablespoons minced garlic
1 tablespoon chopped peeled fresh ginger
1 14-ounce can unsweetened coconut milk
1/2 or 1/3 of the 14-ounce can water
1 tablespoon (or more to taste) Thai red curry paste
1/2 cup chopped fresh cilantro
1 teaspoon salt
2 pounds mussels, scrubbed, debearded
6-8 oz shrimp (we used frozen, coooked, tail-off shrimp)
preparation
Melt butter in heavy large pot over medium-high heat. Add tomatoes, garlic and ginger; sauté until garlic is tender, about 2 minutes.
Mix in coconut milk, water, curry paste, 1/4 cup chopped cilantro and salt.
Simmer 4 minutes to blend flavors.
Add mussels and frozen shrimp; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mixture to serving bowl. Garnish with remaining cilantro.
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