Sake-Steamed Mussels in Thai Red Curry Sauce | James Beard Foundation
This dish drew “oohs” and “ahs” all around when Ben Smith served it at the Beard House. If you prefer a less rich taste, our recipe tester tells us that light coconut milk also works fine.
Ingredients
- 3 cups coconut milk
- 2 stalks fresh lemongrass, white part only, chopped fine
- 4 large leaves fresh basil
- 1/2 cup brown sugar
- 1 tablespoon Thai or Vietnamese fish sauce
- 2 tablespoons ginger, chopped fine
- 1 tablespoon plus 1 teaspoon Thai red curry paste
- 3 pounds black mussels, scrubbed and debearded
- 1/2 cup sake
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