Thai curry mussels
Summer dinners should be light and fresh without sacrificing flavor, which is just what you get with this meal. Thai curry mussels and cucumber salad are perfect for dining alfresco on a warm evening with a glass of white wine. And although these dishes are super easy to make, your guests will definitely be impressed.
- 2 pounds fresh mussels, scrubbed and debearded
- 1 lemongrass stalk
- 2 tablespoons finely chopped red Fresno chili peppers (or jalapeño)
- 2 tablespoons finely chopped shallot
- 1 teaspoon freshly grated ginger
- 4 garlic cloves, minced
- 2 teaspoons red curry paste
- 1/2 cup dry white wine
- 1 cup coconut milk
- Chopped green onion
- Chopped cilantro
- Remove the tough outer layer from the lemongrass stalk, then bruise the stalk with the back of a knife in several places to release the flavors. Cut into four large pieces.
- In a large pot, combine the lemongrass, chili peppers, shallot, ginger, garlic, curry paste, wine and coconut milk. Heat to a boil and let boil for about 5 minutes. Add the mussels into the pot and cover. Steam the mussels for 6-8 minutes, stirring occasionally, until they have all opened. (Discard any mussels that do not open.)
- Divide the mussels into bowls, along with the cooking liquid. Top with the green onion and cilantro.
Spicy cucumber salad
- 1 English cucumber
- 1 red Fresno chili pepper (or jalapeño)
- 1 tablespoon finely chopped red onion
- 1 tablespoon sweet chili sauce
- 1 tablespoon seasoned rice vinegar
- Using a mandoline, slice the cucumber and chili pepper very thinly. Combine in a medium bowl.
- In a small bowl, whisk together red onion, sweet chili sauce and rice vinegar. Pour over the cucumber mixture. Season with salt, to taste.
- Refrigerate the salad for about 20 minutes before serving.