I don’t normally post new recipes on the weekend, but I’ve been only half-awake since returning home from the Boston Marathon, climbing Bunker Hill Monument, and all the lobstah. So I’m a bit late to my own party right now.
The post-marathon aches actually weren’t bad at all this time, but my brain is still in recovery mode. Needing a lot more zzzz’s than usual, though I’m not sure whether that’s really due to the race or the Dramamine I always have to take on plane rides. Maybe both. Definitely both. Better to lull out than to get airsick?
(Some swear by these but they don’t do it for me; tell me if you have other natural-ish suggestions.)
There are two things I routinely crave after a marathon (aside from crashing on my beloved pillow and never wanting to see another pack of Gu again)… the two things things I look super-forward to are a glass of Syrah and a truckload of seafood. Probably because I make myself avoid both those things for weeks before a big race.
Post-race meal craves: sometimes it’s fresh oysters, always it’s sashimi, and then it’s mussels in yummy broth. My friends think I’m nuts. Hubby gladly obliges the craves.
Red Thai Curry Mussels are glorious at a time like this. Actually, they’re fabulous any time at all. So, soooo good…
Be sure to use unsweetened coconut milk from a can, typically found in Asian food sections of grocery stores (or Trader Joe’s.)
Plenty of Thai Red Curry paste makes this dish simply everything.
Pro Tip: Have lots of rustic bread to sop up that yummy Thai curry sauce.
Or feel free to slurp it up any way you want. Trust it: you won’t want to waste a single drop.
Red Thai Curry Mussels
- 2 TB salted butter
- 3 TB Chinese rice wine, cooking wine, not sweet
- 5 roma tomatoes, seeded and chopped
- 6 cloves garlic, minced
- 2 TB freshly chopped/peeled ginger root
- 2 cans, 14 oz each unsweetened coconut milk
- 6 tsp Thai red curry paste, adjust depending on spice level desired
- 2 TB Asian fish sauce
- Juice of 2 lime wedges, plus extra wedges for garnish
- ½ tsp kosher salt
- 3 lb fresh mussels, cleaned and debearded
- ¼ cup chopped cilantro, plus extra for garnish
- In a large, heavy saucepan over medium high heat, stir together the butter and rice wine until hot. Add garlic and ginger, stirring 1 minute. Add all remaining ingredients except for mussels. Whisk to combine well and loosen any clumps.
- Add mussels and bring liquid to a simmer; cover and simmer about 5 minutes or just until mussels have opened; watch carefully and don't overcook. As soon as mussels have opened up, transfer to a serving dish. Garnish with extra lime wedges and fresh cilantro. Serve with plenty of rustic bread.
Did you make this?
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Source: Chew Out Loud