22 Aug Spicy Thai Curry Mussels Southern Style
I love mussels! Especially when they have some heat. I found a great Bobby Flay recipe for Spicy Thai Curry Mussels. For my recipe, I want to bring in a little southern flair, as well as make sure that all the ingredients are paleo-friendly.
I added garlic to his recipe. I think it was accidentally left off the recipe because I can’t imagine this dish without garlic! Also, I added kale, mushrooms, onions and fresh tomatoes to freshen up the richness of the curry sauce and add a little color.
Fish sauce is just fish and salt with other natural ingredients, so it’s fine for the paleo diet. Just make sure the brand you have doesn’t include sugar or monosodium glutamate (or other chemicals). If you get a hankerin’, you can make your own. Check out Paleo Plan’s recipe.
Bobby used peanut oil (which I personally LOVE), but sadly it’s not paleo. I used coconut oil as a substitute. This will also add a level of sweetness which is a great contrast to some of the other spicy ingredients. Click here to read Marla Sarris’s post on choosing the right cooking oil.
Make sure your mussels are already debearded, unless of course you want to tackle this tedious task yourself! You can buy 2lb bags of fresh debearded mussels at Whole Foods or Fresh Market. Also, they usually have lemon grass which can be sometimes hard to find. Make sure you transport them on ice and keep the bag open so the mussels can breath. Do the same if you put them in the fridge.
Spicy Thai Curry Mussels Southern Style
Fresh Mussels served with shrimp, kale, and chorizo finished off with a spicy Thai curry broth.
- 1 stalk lemongrass crushed
- 2 tbsp coconut oil
- 2 tbsp olive oil extra virgin
- 6 cloves garlic minced
- 1 onion chopped
- 8 oz mushrooms sliced thinley
- 4 cups baby kale chopped
- 3 tbsp Thai red curry paste
- 1/2 cup white wine optional
- 2 cans coconut milk full-fat, unsweetened
- 2 lbs mussels fresh
- 1 lb shrimp peeled and deveined, tail on
- 2 tbsp parsley leaves
- 2 tbsp parsley stems
- 4 tbsp Thai basil or Italian basil leaves fresh, chopped
- 2 tbsp lime juice freshly squeezed
- crushed red pepper to taste
Prep your ingredients ahead of time because this dish is quick! Chop, mince and measure everything now. I like to julienne both the kale and the basil.
Trim ends of lemongrass, then cut into 2 or 3 equal portions and place stalks in a tall glass of cold water. This will help freshen it up before cooking.
Love on your mussels. Put them gently in a colander and rinse them. Make sure that they are completely closed. If you find one open, tap on the top with your finger. If it closes, it's fine. If not, TOSS IT!
Dry lemongrass and slightly crush the stalks with a meat hammer or rolling pin.
Heat coconut oil and EVOO (extra-virgin olive oil) in a heavy large Dutch oven at medium-high on a grill or stove-top until shimmering.
Add onion and mushrooms and saute until soft.
Add chorizo and stir for two minutes.
Add garlic and stir until fragrant.
Add the wine, coconut milk, fish sauce, lemongrass, curry paste and stir or whisk until mixed well.
Add baby kale and parsley stems and gently stir. Continue to simmer for a few minutes until slightly wilted.
Add tomatoes and gently stir.
Add the mussels and shrimp, cover the pot and let them steam until the mussels are opened and shrimp are cooked through. Don't overcook!
Add parsley leaves, basil and lime juice and gently stir.
Serve in individual bowls with paleo pasta or crusty french bread for the cheaters. Make sure to top with extra broth!