Ivar’s Seafood Cookbook by The Crew at Ivar’s

Author:The Crew at Ivar’s [Ivar’s, The Crew at]
Language: eng
Format: epub
ISBN: 978-1-57061-896-3
Publisher: Sasquatch Books
Published: 2013-11-05T00:00:00+00:00

Penn Cove Mussels in Thai Red Curry Broth

Serve these mussels to a crowd with bread for dipping, or as a weeknight dinner with the broth and shellfish ladled over heaping bowls of jasmine rice. We get many of our mussels from the Jefferds family at Penn Cove Shellfish. Its operations, in Coupeville, Washington, on Whidbey Island are worth a visit when you’re in the Pacific Northwest.

SERVES 2

1 (15-ounce) can coconut milk, stirred to blend

½ cup sake

2 tablespoons Thai red curry paste

1 tablespoon minced garlic

1 medium shallot, minced

1 tablespoon freshly squeezed lime juice

1 tablespoon fish sauce

2½ pounds Penn Cove mussels, scrubbed and debearded

Kosher salt and freshly ground pepper

1 to 2 tablespoons chopped fresh cilantro

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