THAI COCONUT RED CURRY MUSSELS

Appetizers|Asian|Gluten-free|Seafood

Ingredients

4 pounds mussels, beards removed and soaked in water for 30 minutes to remove any debris

3 tablespoons olive oil

1 large onion, chopped

8 large garlic cloves, chopped

1 jalapeno pepper, chopped (including seeds)

½ pound chorizo (cured/pre-cooked), chopped fine

1 red bell pepper, chopped

2 tablespoons Thai red curry paste

2 teaspoons salt

1 teaspoon black pepper

1 beer (or 1 cup dry white wine)

2, 15 ounce cans unsweetened coconut milk

1 pint grape tomatoes, cut in half

1 cup corn (best off cob, but thawed frozen works too)

½ cup fresh basil or parsley chopped

French baguette or other crusty bread, cut into rounds

Instructions

Preheat oven to 400 degrees.

While mussels are soaking in cold water, heat the olive oil in a large deep skillet. Add the onion, garlic, and jalapeno and cook until the soft and fragrant, about 2-3minutes. Add the chorizo, red bell pepper, and curry paste to the pan. Cook for 4 minutes more, stirring frequently.

Add the salt, black pepper, beer, and coconut milk to the pan. Cook for 1-2 minutes, stirring, until the sauce comes to a low boil. Add the mussels, tomatoes, and corn to the pan. Toss so that everything is evenly distributed, and the mussels are coated in the sauce.

Cover the pan and cook for 6-8 minutes until the mussels start to open. Take a spoon and gently toss to distribute the sausage, tomatoes, and corn into the mussels so all the goodies are mingling with and within the mussels. Cover again and cook for another 5-8 minutes until all mussels are opened. Do not overcook. Total cook time will depend on the size of your mussels (smaller mussels will need less time and will open faster.)

Remove the mussels from pot with a slotted spoon to serving dish. Pour the sauce and all of the bits and pieces of tomatoes, sausage, etc… over the mussels and sprinkle with chopped basil or parsley.

While the mussels are cooking, brush the bread rounds with a mixture of olive oil and chopped garlic and place on a foil-lined baking sheet. Bake in a 400-degree oven for 8-10 minutes until toasty.

Serve the mussels family style or in bowls with the toasted bread on the side for dipping in the broth (the BEST part)!! These mussels or the leftovers, if you have any, are also delicious served over pasta or rice!!