Thai Coconut Butter Mussels with Garlic Lemongrass Toast
Ingredients
The mussels
-
2½
pounds
black mussels
-
4
tablespoons
Land O Lakes® Salted Butter
-
¼
cup
Thai red curry paste
-
1
14 ounce can
full-fat coconut milk
-
½
cup
white wine
-
to taste
kosher salt and pepper
-
¼
cup
fresh basil
-
to serve
fresh limes and chiles
The lemongrass toast
-
4
tablespoons
Land O Lakes® Salted Butter
-
1
tablespoon
finely chopped lemongrass
-
2
cloves
garlic
-
¼
cup
fresh basil, chopped
-
1
sourdough baguette
sliced
Instructions
- Melt butter in a skillet over medium heat, add curry paste and cook briefly.
- Stir in coconut milk, white wine, salt, and pepper, then bring to a simmer.
- Add mussels to the skillet, cover, and cook until opened, discarding any that do not open.
- Stir in fresh basil.
- For the toast, preheat the oven to 425°F.
- Combine butter, lemongrass, garlic, basil, and salt in a bowl, then spread on the sliced baguette.
- Bake the bread until toasted, about 8-10 minutes.
- Serve mussels warm with basil, limes, chiles, and the toast on the side.
Nutrition Facts (estimated)
Servings
4 servings
Calories
877
Total fat
50g
Total carbohydrates
70g
Total protein
20g
Sodium
800mg
Cholesterol
60mg
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