Pacific Northwest Series

May, 2014

Thai Red Curry Mussels

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Yield: 4 servings

Fire up the grill and serve as appetizers for any summer party or get-together.

Pair with the Nine Hats 2012 Columbia Valley Riesling.


• 2 Tbsp peanut oil
• 1 stalk lemongrass, crushed
• 3 Tbsp Thai red curry paste
• 1/2 cup white wine
• 1 can unsweetened coconut milk
• 2 Tbsp fish sauce
• 2 Tbsp fresh lime juice
• 2-1/2 lbs mussels, debearded and scrubbed
• 2 Tbsp fresh cilantro stems, chopped
• 2 Tbsp fresh cilantro leaves, chopped
• 4 Tbsp Thai basil (or Italian basil) leaves, chopped

Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking.

Add the mussels, cover the pot and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.