Grgich Hills Estate Winery

Thai Red Curry Mussels

September 5, 2013 • Posted in: Fumé Blanc

Thai Red Curry MusselsPair with Grgich Hills Estate Fumé Blanc; Serves 2

  • 1 pound mussels
  • 1 13.5-ounce can unsweetened coconut milk
  • 2 teaspoons red curry paste
  • 1 green onion, sliced
  • ½ ounce sliced ginger
  • 1 teaspoon minced garlic
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 1 lemongrass, tender portion sliced in rings
  • ¼ cup fresh chopped basil
  • ¼ cup chopped cilantro

Remove the mussels’ beards and scrub if necessary. Discard any opened mussels. In a large soup pot with a lid, bring all the ingredients to simmer, except the mussels, cilantro and basil. Add the mussels, cover and turn up the flame to high. Cook until the mussels open, about 5-10 minutes. Divide the mussels and broth between two soup plates and garnish with the chopped basil and cilantro.

Recipe © Wine Country Chefs
John Littlewood/Todd Muir