Ray's Boathouse Penn Cove Mussels in Coconut Curry Broth
Published: 09/14/2009 by Ray's Boathouse, Seattle
Serves 4
1 cup coconut milk
2 teaspoons fresh lime juice
1 teaspoon red curry paste
2 teaspoons Thai fish sauce
2/3 cup sake
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 teaspoon chopped fresh basil
2 pounds Penn Cove mussels, cleaned and debearded
2-4 sprigs basil
In a large bowl, whisk together coconut milk, lime juice, curry paste, fish sauce, sake, garlic, ginger and basil.
Heat a heavy saucepan over high heat for about 30 seconds. Add mussels and broth. Bring to a boil and reduce heat. Cover and simmer until mussels fully open, about 5 minutes.
Divide mussels into bowls and serve with broth and plenty of crusty bread.
TIP: To ensure the safety and quality of the shellfish, make sure mussels are alive and shells are closed. Always purchase from a reputable fishmonger.
This recipe is featured in our cookbook titled
“Ray’s Boathouse: Seafood Secrets of the Pacific Northwest.”
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