Mussels in Red Chili, Tomato & Coconut Broth
This recipe, a combination of red curry paste mixed with tomato and coconut broth, will give your next bowl of mussels an exciting twist.
The locally grown movement and a worldly eccentricity come together at Ponte Winery, thanks to chef Christy Moore. She combines obscure vegetables like spigarello, lollipop kale and red orach with other bounty grown nearby, including olives and olive oil from the property’s grove. Moore’s creative use of fresh ingredients and innovative touches add a little excitement to classic dishes.
- 3 tablespoons olive oil, divided
- 2½ tablespoons minced garlic, divided
- 1 quart fish stock
- 1 16-ounce can tomatoes with juice (preferably Roma)
- 3 cups dry white wine
- 1 cup mango chutney (preferably Major Grey’s)
- 2 tablespoons red curry paste (preferably Mae Ploy)
- 1 cup coconut milk
- Salt and black pepper, to taste
- ½ tablespoon minced shallots
- 1 pound mussels, cleaned and debearded
- ½ tablespoon fresh thyme leaves
Heat remaining 1 tablespoon oil in sauté pan over medium-high heat. Add remaining ½ tablespoon garlic, shallots and mussels. Cook 2 minutes. Add remaining 1 cup wine, thyme and 2 cups of the tomato-curry broth, and cover. Gently shake pan occasionally. When mussels open, about 5 minutes, uncover and transfer to large bowl. Serve immediately. Serves 2.
Published on July 29, 2017