Simple and yummy... You can add more red curry paste if you like, but not too much or else it will cover the taste of the dish and it will just become spicy...
1 Kilogram, scrubbed and debearded
Red curry paste
1 Teaspoon (Add More As Per Taste)
3 Clove (15 gm), chopped
Lemon grass stalks
2 , sliced
1⁄2 (Vegetable Flavor)
Extra virgin olive oil
If mussels are fresh, soak them in cold water for 20min and then scrub and debeard them. Change the water and bring to a boil until shells start open. Shells still closed must not be eaten because were dead from the market. Remove the upper shell and set aside.
Heat a large non-stick frying pan or wok. Add the extra virgin olive oil and saute sliced ginger, sliced lemon grass, chopped garlic, red curry paste for 2min, add the mussels and bring to a boil for 1min, add sliced celery, coconut milk, fish sauce, broth cube, lime juice and simmer with lid until mussels are cooked.
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Take a look at this thai red curry mussel’s recipe. You can imagine how flavor full and juicy the mussels will turn out when they are combined with red curry paste and coconut milk. Watch the video for step by step details. Perfect for all those seafood lovers and is super easy to put together.