A few weeks ago, Brian and I took a detour off I-5 north of Olympia and wound our way to Red Wind Casino for a bit of gambling and a bite to eat.
Neither one of us had any idea that they had such an amazing seafood restaurant and when my eye caught the Thai Coconut Curry Mussels, I knew that I had to try them out.
Most Thai curry dishes are made from curry paste, coconut milk and herbs. Kaeng phet, or spicy curry is known as Red Curry in the west.
Thai Coconut Curry Mussels
2 tablespoons butter
1/4 cup chopped shallots
1 tablespoon chopped garlic
2 tablespoons Madras curry powder
1 can unsweetened coconut milk
1 1/2 cups dry white wine
3 tablespoons fresh lemon juice
2 pounds black mussels, scrubbed and de-bearded
Melt butter in heavy large pot over medium heat. Add shallots, garlic and curry powder; stir until fragrant, about 1 minute.
Add coconut milk, wine and lemon juice; simmer 10 minutes.
Add mussels and increase heat, cover and boil until mussels open, about 6 minutes.
Using tongs, place mussels in 2 large bowls (discard any mussels that do not open).
Continue to boil sauce until slightly thickened, about two minutes.
Season with salt and pepper and spoon over mussels.