Spicy Thai Red Curry Mussels from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash
Versions of this spicy curry are found throughout Thailand and Vietnam. Adjust the sweet, sour, spicy, and salty flavors to make this dish your own. You can substitute laksa paste for the red curry...
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Ingredients
- 5 pounds (2.3 kg) mussels, rinsed and debearded
- 1 tablespoon sugar
- 1½ tablespoons minced garlic
- 1 tablespoon fish sauce
- 2 cups (80 g) fresh cilantro sprigs, chopped
- ⅓ cup (75 ml) fresh lime juice, plus lime wedges for serving
- ⅓ cup (75 ml) dry white wine
- 1½ tablespoons Thai red curry paste
- One 13½-ounce (405-ml) can unsweetened coconut milk
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