THAI COCONUT RED CURRY MUSSELS

Appetizers|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

1 jalapeno pepper, chopped (including seeds)

1 red bell pepper, chopped

1 yellow bell pepper, chopped

6 large garlic cloves, chopped

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

2 teaspoons salt

1 teaspoon black pepper

2 tablespoons Thai red curry paste

1, 12 ounce beer (your favorite flavor or 1 cup dry white wine)

1, 15 ounce can unsweetened coconut cream or milk

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

1 cup heavy cream (or another can of coconut cream)

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, jalapeno, red and yellow bell peppers to the pan and cook until the soft and fragrant, stirring frequently, about 2-3minutes. Add the garlic and chorizo to the pan. Cook for 3-4 minutes more, stirring frequently.

Add the salt, black pepper, and red curry paste to the pan and stir to combine. Add the mussels to the pan and toss to coat.

Add the beer, corn, and coconut milk to the pan. Cook for 1-2 minutes, stirring, until the sauce comes to a low boil.

Cover the pan and cook for 4-5 minutes until the mussels start to open. Take a spoon and gently toss the mussels so all of the veggies and chorizo are mingling with and within the mussels. Cover again and cook for another 5-8 minutes until all of the 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 a deep serving dish (deep enough so that it will hold the broth).

Bring the broth in the pan to a boil and add the heavy cream. Cook for 2-3 minutes letting the sauce reduce until it thickens slightly. Pour the sauce over the mussels and garnish with chopped basil or parsley.

While the mussels are cooking, brush the bread rounds with olive oil 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!!