Ingredients
Method
Method
- Keep the mussels cold while you scrub and debeard them for about 5 minutes. Discard any cracked mussels and any open mussels that don't close when gently tapped; the remaining shells should be intact and closed before cooking.
- Heat the oil in the Dutch oven over medium heat for about 30 seconds, then add the shallot. Cook for 3 to 4 minutes, stirring occasionally, until softened and translucent without browning.
- Add the garlic, ginger, and red curry paste and cook over medium heat for 1 minute, stirring constantly. The mixture should smell fragrant and the curry paste should be evenly distributed through the shallot.
- Stir in the coconut milk, chicken broth, fish sauce, and brown sugar. Bring the mixture to a gentle simmer over medium-high heat and cook for 2 minutes, until the sugar is dissolved and the broth is steaming with small bubbles around the edges.
- Add the cleaned mussels, stir once, and cover the pot. Cook over medium-high heat for 4 to 6 minutes, shaking the covered pot once halfway through, until the shells have opened and the mussels reach 145°F (63°C).
- Remove the pot from the heat and discard any mussels that remain closed after cooking. Stir in the lime juice and cilantro for about 30 seconds; the broth should look creamy and the cilantro should just begin to wilt.
- Divide the mussels and hot curry broth between two bowls immediately, taking about 1 minute to portion them evenly. Serve while the broth is still steaming and the mussels are tender and fully opened.
Notes
Refrigerator: Remove leftover mussels from their shells and refrigerate them with the curry broth in a shallow airtight container within 2 hours of cooking. Keep refrigerated for up to 3 days; if anything smells unusual, don't use it. Freezer: Cooked mussel meat can be removed from the shells and frozen submerged in the cooled curry broth in an airtight freezer container for up to 2 months. Thaw overnight in the refrigerator before reheating; the mussels may be slightly softer after freezing.