When hot add the lemongrass, garlic, shallot, ginger, curry paste, wine, coconut milk, lemon and fish sauce and bring to a simmer, whisking. Add the mussels and cover pot, and let steam until opened.

This recipe reminds me of taking my wife out on a date one time when we had mussels. She raved about the restaurant's mussels so much that I got a little jealous. (They were excellent, though.) ...

Add the onion, ginger, garlic and chilli. Cook for 2 to 3 minutes, then stir in the curry paste. Pour in the coconut milk and simmer for 4 to 5 minutes. Add the mussels and cover the pan with a ...

mixed seafood - prawns, scallops, squid, mussels, light coconut milk, sugarsnap peas, red onion, thinly sliced, red pepper, deseeded and thinly sliced, oil, red thai curry paste, brown sugar, ...

The prawns and mussels are cooked in a spicy and tangy sauce made with Thai red curry paste, coconut milk, and lime juice. The dish is then stir-fried with fresh vegetables like bell peppers, onions, ...

Using tongs or a slotted spoon, place the mussels into 6 warmed bowls. Drizzle the coconut-curry sauce over the mussels, garnish with chopped chives or basil, and serve immediately. The James Beard ...

Heat a large skillet to medium heat with butter. Once warm toss in the mussels and move them around in the butter. Add in the coconut milk, red curry paste, garlic and toss with mussels. Keep heating ...

For the sticky rice, before starting to make the curry, soak the sticky rice in cold water for at least 20 minutes, or up to 3 hours. For the Thai red curry paste, blend all of the Thai red curry ...

For the Thai coconut mussels, crush the garlic, galangal, lemongrass, lime leaves, shallots, palm sugar, fish sauce and vegetable oil in a pestle and mortar to a paste. Heat a lidded wok over a ...

To make the green curry paste, process all the ingredients in a Nutribullet ... and transfer to a large saucepan. 3. Add the mussels, bring to a simmer and steam for 3–5 minutes with the lid on until ...