Spicy mussels cooked in a fragrant red curry sauce.
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Nutrition per Serving
Ingredients
Estimated total cost: €9.88 · €2.47/serving
- 1 13.5 ounce can coconut milkEst. price €0.85–€1.60
- 1 cup canned crushed tomatoesEst. price €0.25–€0.50
- 1/2 cup dry white wineEst. price €0.60–€1.20
- 1 tablespoon Thai red curry pasteEst. price €0.20–€0.45
- 4 tablespoons chopped fresh basil, dividedEst. price €0.50–€1.00
- 1/2 medium red onion, thinly slicedEst. price €0.15–€0.30
- 1 carrot, peeled, juliennedEst. price €0.10–€0.25
- 1 celery stalk, thinly sliced on a diagonalEst. price €0.10–€0.25
- Kosher saltEst. price €0.01–€0.03
- Freshly ground black pepperEst. price €0.02–€0.05
Steps
- 1In a large pot or Dutch oven, combine coconut milk, tomatoes, wine, curry paste, and 2 tablespoons of basil. Stir well to mix in the curry paste and bring the mixture to a boil. Once boiling, lower the heat and introduce the onion, carrot, and celery. Season with salt and pepper to taste.
- 2Simmer the liquid in a pot until it reaches a gentle boil. Cover the pot and let the vegetables cook until they are slightly tender, which should take around 4 minutes. With a slotted spoon, carefully remove the vegetables from the pot and place them in a medium-sized bowl for later use.
Cultural note
Thai red curry mussels dish combines the flavors of Thai cuisine with European influence, showcasing the fusion of culinary traditions. Mussels are a popular seafood choice in many coastal regions around the world.
Seasonal note
Mussels are best enjoyed in months with an 'r' in their names, typically from September to April. Fresh basil and parsley are readily available in the summer months.
Health note
This dish is high in protein, providing 48% of the daily value per serving. Mussels are a good source of zinc, which supports immune function. However, the high sodium and saturated fat content should be considered for those watching their intake.
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