Thai Coconut Butter Mussels with Garlic Lemongrass Toast.
Ingredients
- 2 1/2 pounds black mussels, beards removed and scrubbed clean
- 4 tablespoons Land O Lakes® Salted Butter
- 1/4 cup Thai red curry paste
- 1 14 ounce can full-fat coconut milk
- 1/2 cup white wine
- kosher salt and pepper
- 1/4 cup fresh basil, roughly torn, plus more for serving
- fresh limes and chiles, for serving
- 4 tablespoons Land O Lakes® Salted Butter
- 1 tablespoon finely chopped lemongrass
- 2 cloves garlic, minced or grated
- 1/4 cup fresh basil, chopped
- 1 sourdough baguette sliced
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Instructions
- 1. In a large skillet, melt the butter over medium heat. Add the curry paste and cook for 1 minute. Stir in the coconut milk, wine, and a pinch each of salt and pepper. Bring the mixture to a simmer and add the mussels. Cover and cook for 4-5 minutes, shaking the pan occasionally until the mussels have all opened. Discard any mussels that don’t open. Stir in the basil.
- 1. In a large skillet, melt the butter over medium heat. Add the curry paste and cook for 1 minute. Stir in the coconut milk, wine, and a pinch each of salt and pepper. Bring the mixture to a simmer and add the mussels. Cover and cook for 4-5 minutes, shaking the pan occasionally until the mussels have all opened. Discard any mussels that don’t open. Stir in the basil.
- 2. Meanwhile, make the toast. Preheat the oven to 425 degrees F.
- 3. In a small bowl, combine the butter, lemongrass, garlic, basil, and a pinch of salt. Spread the butter over each piece of bread and place on a baking sheet. Transfer to the oven and cook for 8-10 minutes or until the bread is toasted.
- 4. Serve the mussels warm with basil, limes and chiles. Serve the toast on the side for dipping. Enjoy!
Source
Original recipe: View Original