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Penn Cove mussels get steamed in a coconut red curry broth
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Penn Cove Mussels in Red Curry Broth

Local Penn Cove mussels steamed in a coconut red curry broth 
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer, Main Course
Cuisine: Seafood
Keyword: mussels, pacific rim recipes, red curry, shellfish, thai
Servings: 2

Ingredients

  • 1 lb Penn Cove mussels debearded
  • 1 tbsp cooking oil
  • 1/2 cup carrot julienned
  • 1/2 cup sweet onion julienned
  • 1/2 cup red bell pepper julienned
  • 1 jalapeno julienned
  • 1 large garlic clove rough chopped
  • 1/2 stalk lemongrass halved
  • 1 tbsp red curry paste
  • 1 tbsp coconut milk
  • 1 tsp creamy peanut butter
  • 2 cup chicken broth
  • 1 tbsp brown sugar
  • 1 tbsp fresh basil leaves torn

Instructions

  • Heat cooking oil in a large pot over medium high heat.  Add carrot. onion, red bell pepper, jalapeno, lemon grass and garlic. Saute for 2-3 minutes.
  • Stir in red curry paste, letting the spices warm. Then add coconut milk, creamy peanut butter, chicken broth and brown sugar.  Simmer for another 2-3 minutes or until carrot has began to soften.   
  • Remove vegetables from pot and set aside in a small bowl. 
  • With the liquid simmering, add mussels and basil and cover.  Steam mussels until they open. 
  • Serve mussels by scooping mussels and a ladle of broth into a large bowl. Place a portion of the vegetables in each bowl and garnish with additional basil, if desired.