Thai Red Curry Mussels with Wok Seared Tomatoes and Zucchini
Mussels cooked in highly flavorful thai red curry broth with coconut, ginger and garlic served with work seared veggies and rice
Ingredients
- 2 tbsp butter or olive oil
- 3 tbsp Chinese rice wine see link of my favorite items
- 4 roma tomatoes sliced into wedges
- 1 large zucchini sliced into wedges
- 6 garlic cloves minced
- 4 inch piece fresh ginger peeled and minced
- 2 cans unsweetened coconut milk
- 2 tbsp thai red curry paste adjust to your liking - I probably used about 3
- 2 tbsp fish sauce see my favorite items for the good one
- juice of 2 limes more to taste
- 2 tsp sugar more or less to taste
- 2.5 lbs fresh mussels scrubbed and debearded
- sliced scallions for serving
- hot white rice for serving
Instructions
- Heat the butter or oil over medium heat in a large pot with a lid. Add the ginger and garlic and cook, stirring until fragrant. Add the rice wine and cook for a few minutes. Add in the coconut milk, curry paste, fish sauce, lime juice, sugar and allow to simmer a few minutes while you make rice.
- Add mussels to the pan and cover and simmer for a few minutes until all the shells open. This only takes a few minutes. Discard any that do no open and serve the mussels and broth over hot rice with scallions on top.
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