Thai Red Curry Mussels & Scallops
Serves 2-3 (depending how hungry you are)
2 T. vegetable oil
1 shallot, chopped
1 ½” fresh ginger, peeled and chopped
4 Tablespoons Thai red curry paste
1 stalk lemongrass, crushed, (if available)
½ cup white wine
1 can unsweetened coconut milk
2 T. fresh lime juice
2 T. fish sauce (nam pla)
5-6 kaffir lime leaves, if available
1 teaspoon sugar
½ - 1 pound fingerling potatoes
1 lb. mussels, soaked, scrubbed, debearded
10-12 dry sea scallops, muscle removed and patted dry
¼ cups chopped fresh cilantro
¼ cup torn fresh Thai or Italian Basil leaves
¼ cup sliced scallions
- Warm oil in large sauté pan. Add shallots and ginger, stirring for 1-2 minutes. Add red curry paste and lemon grass, and continue cooking several minutes.
- Add dry white wine, then the coconut milk, fish sauce and lime juice. Stir to combine and reduce heat to gentle boil. Add the kaffir limes leaves and sugar.
- Boil potatoes in salted water until just tender, about 12-15 minutes. Drain, cool and slice ½” thick.
- Add mussels to curried coconut sauce cover and
- let steam until starting to open.
- Meanwhile, heat a medium sauté pan to high heat. Add 1-2 T. vegetable oil. When very hot, sear scallops on both sides until nicely brown – do not overcook.
- When mussels are almost all open, add the cilantro, basil, potatoes and scallops.
- Heat through until all mussels are open. Garnish with scallions and more herbs if desired. Serve immediately.
Serve with crusted bread, and a dry white wine.