Fancy some delectable mussels? Try Chef Jeffrey Uguil’s recipe for mussels in red Thai curry broth or order a bowl at A Lure Chowder House & Oysteria.
Mussels in Red Thai Curry Broth Recipe
1 large onion diced
1 tbsp minced garlic
1 tbsp minced fresh ginger
1 tbsp mined lemongrass
2 oz sesame oil
1 small can red Thai curry paste
1 can Coco Lopez
2 cans coconut milk
1 cup soy sauce
3 cups vegetable or chicken stock
5 lb fresh PEI mussels
Directions: In a large pot, sweat onions with sesame oil, minced garlic, ginger, lemongrass along with the curry paste and continue to sweat another five minutes. Add all of the liquid ingredients and bring to a boil. Let simmer for at least 30 minutes. Add mussels, cover with lid and cook just slightly past when the mussels have opened. Garnish with freshly chopped basil, cilantro and parsley.