Red Curry Mussels with Kimchi

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Red Curry Mussels with Kimchi

Yield

4-6

Author

Lauryn Chun (Modified with permission)

Prep time

20 Min

Total time

20 Min

This quick and easy to prepare recipe will please the most discerning palates.

Ingredients

• 1/4 cup unsalted butter
• 4 tablespoons peeled, finely grated fresh ginger
• 4 large garlic cloves, minced
• 4 tablespoons red curry paste
• 1 cup finely chopped napa cabbage kimchi, plus additional for garnish
• 2 (14-ounce) cans coconut milk
• 1/2 cup white wine
• 4 pounds mussels, rinsed and scrubbed*
• 1/4 cup kimchi juice
• 2 bunches of enoki mushrooms
• 500 grams of pancetta
• 1/4 cup finely chopped green onions (about 2 green onions) as garnish

Instructions

1. In a 5-quart Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Add the ginger and garlic and cook for about 1 minute. Add the curry paste and kimchi and cook, stirring, for another minute. Stir in the coconut milk and wine and bring the mixture to a simmer.
2. Add in pancetta, enoki mushrooms, kimchi juice and simmer for a couple more minutes. Put the mussels in the pot and cover, reduce the heat to low and cook for 5 to 7 minutes, until the mussels open.
3. Remove the pot from the heat before serving with the cover off. Top with the green onions and additional kimchi and serve in deep bowls with baguette or rice.