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"I first made these mussels for Thanksgiving two years ago," says Sang Yoon. "I don't make a traditional Thanksgiving dinner—I cook outside the box and call it Sangsgiving ABT (Anything But Turkey). The mussels were such a hit, I put them on the menu at Father's Office." Adding creamy white ale to the intense curry broth helps mellow the flavors. More Seafood Recipes

Chef Sang Yoon
Sang Yoon
June 2007

Gallery

Credit: © David Tsay

Recipe Summary

active:
25 mins
total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, heat the oil. Add the red curry paste, garlic, ginger and lemongrass and cook over moderate heat for 2 minutes, stirring. Add the mirin, coconut milk, soy sauce, fish sauce and basil leaves and simmer over low heat for 15 minutes. Strain the red curry sauce into a bowl.

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  • In a saucepan, bring the ale to a boil. Add the mussels, cover and cook over high heat, about 5 minutes. Using a slotted spoon, transfer the mussels to 4 bowls, discarding any that don't open. Add the red curry sauce to the ale and boil for 1 minute. Pour the sauce over the mussels, sprinkle with the chopped basil and cilantro and serve.

Suggested Pairing

For pairing, Yoon favors a beer with more malty depth, like the Russian River Brewing Company's Damnation ale.

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