Thai Red Curry Mussels

They say that life begins at the end of your comfort zone, but a hot shower can’t hurt right?

My beau and I spent five, soul-shaping weeks traveling and living in a van during the midst of an Australian heat wave with little access to running water. At the end of the trip, the idea of staying in a hotel with a real bed and hot running water was beyond comforting. This further made us realize just how spoiled we are to even have the option.

After tearfully saying farewell to Australia, and happily waving goodbye to our van, we flew to Phuket, Thailand. At this point, we knew that much of our journey ahead would be on a backpacking budget. So we indulged.

When you decide to go off track or “take a vacation from the vacation” you feel like you are cheating on your own vision and philosophy of travel. If I can compare it to anything, it’s a lot like being one of those parents who swears they will never let their unborn children be babysat by an iPad during dinnertime. In reality, that device becomes your savoir from time to time.

I am happy to admit that we did have many adventures outside of our comfort zones (and suite) during our visit in Thailand. Trying an array of delicious foods at markets and from street vendors was often quite the culinary experience.

Stay tuned as I share recipes and stories inspired by Thailand.

Thai Red Curry Mussels

Prep Time: 10 minutes Cook Time: 20 minutes Serves: 4 Author: Milk & Marigolds

Ingredients
2 pounds of mussels, shells scrubbed
3 tablespoons of Thai red curry paste
1 can of coconut milk
2 tablespoons of freshly squeezed lime juice
1 onion, diced
1 tablespoon of coconut oil
1 G.F stock cube of your choice (I used chicken)
3½ cups of water

Garnish
5 scallions (green onion), chopped
½ cup cilantro, roughly chopped (include some stems)

Directions
1. Begin by scrubbing the mussels. Keep mussels on ice or cold until ready to cook.
2. Prep all the ingredients. Squeeze the lime, chop the onion, scallions and cilantro.
3. Over a medium heat, sauté the onions in a large pot with coconut oil for 7 – 8 minutes.
4. Add the paste and lime juice and allow it to cook for a few minutes without burning.
5. Add the water, stock and coconut milk and cover. When the broth comes to a light boil, add the mussels and cover. Cook for several minutes or until the mussels open.
6. Serve in bowls with bread and generously garnish with scallions and fresh cilantro.

Milk & Marigolds says…
Serve with G.F bread for dunking or with frites! Substitute a cup of water with a cup of dry white wine. Don’t discard the stems or roots of your freshly bought cilantro. A lot of the flavor comes from these parts of the plant! Don’t force the mussels! This means do not eat the ones that do not open as they could be off.