Recipes Curried Mussels in White Ale 5.0 (1,053) 2 Reviews "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 By Sang Yoon Sang Yoon Sang Yoon is a French-trained Korean-American chef known for his trailblazing Los Angeles gastropub Father’s Office, famous for its proprietary Office Burger. He is also the proprietor of the modern Southeast Asian fine-dining restaurant Lukshon and California-inspired yakitori restaurant Two Birds/One Stone. Food & Wine's Editorial Guidelines Updated on June 7, 2017 Print Rate It Share Share Tweet Pin Email Photo: © David Tsay Active Time: 25 mins Total Time: 45 mins Yield: 4 Ingredients 2 tablespoons vegetable oil 1 tablespoon Thai red curry paste 6 garlic cloves, chopped 1 tablespoon finely grated fresh ginger 1 large fresh lemongrass stalk, bottom two-thirds of the inner bulb only, smashed and chopped 2/3 cup mirin (sweet rice wine) One 15-ounce can unsweetened coconut milk 1/4 cup soy sauce 3 tablespoons Asian fish sauce 1/2 cup basil leaves, plus 1/4 cup chopped basil Two 12-ounce bottles Belgian-style white ale 2 pounds mussels, scrubbed and debearded 1/4 cup chopped cilantro Directions 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. 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. Rate it Print