Mussels in Red Chili, Tomato & Coconut Broth

This recipe, a combination of red curry paste mixed with tomato and coconut broth, will give your next bowl of mussels an exciting twist.
Photo by Penny De Los Santos / Food Styling by Frances Boswell

The locally grown movement and a worldly eccentricity come together at Ponte Winery, thanks to chef Christy Moore. She combines obscure vegetables like spigarello, lollipop kale and red orach with other bounty grown nearby, including olives and olive oil from the property’s grove. Moore’s creative use of fresh ingredients and innovative touches add a little excitement to classic dishes.


Ingredients
  • 3 tablespoons olive oil, divided
  • 2½ tablespoons minced garlic, divided
  • 1 quart fish stock
  • 1 16-ounce can tomatoes with juice (preferably Roma)
  • 3 cups dry white wine
  • 1 cup mango chutney (preferably Major Grey’s)
  • 2 tablespoons red curry paste (preferably Mae Ploy)
  • 1 cup coconut milk
  • Salt and black pepper, to taste
  • ½ tablespoon minced shallots
  • 1 pound mussels, cleaned and debearded
  • ½ tablespoon fresh thyme leaves
Directions

Heat 2 tablespoons oil in sauté pan over medium-high heat. Add 2 tablespoons garlic, and cook, stirring, 45 seconds. Add stock, tomatoes with juice and 2 cups wine. Simmer 15 minutes. Add chutney and curry paste. Cook 5 minutes. Remove from heat, and stir in coconut milk. Transfer mixture to food processor. Purée until smooth. Season with salt and pepper.

Heat remaining 1 tablespoon oil in sauté pan over medium-high heat. Add remaining ½ tablespoon garlic, shallots and mussels. Cook 2 minutes. Add remaining 1 cup wine, thyme and 2 cups of the tomato-curry broth, and cover. Gently shake pan occasionally. When mussels open, about 5 minutes, uncover and transfer to large bowl. Serve immediately. Serves 2.

Pair It

The fresh acid and citrus notes of Ponte’s 2016 Rosé Spumante marry with the shellfish, while the bubbles cut through the rich curry broth.

Published on July 29, 2017


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