Red Curry Mussels and Roasted Sweet Potatoes

Name: Red Curry Mussels and Roasted Sweet Potatoes
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 6 medium sweet potatoes (about 3 pounds); 3 tablespoons melted coconut oil or vegetable oil; Salt and pepper; 1 teaspoon cumin seeds, toasted and ground; 1/2 teaspoon ground cayenne, or less to taste; 2 tablespoons vegetable oil; 1 medium red onion, diced; 4 bird’s-eye chiles, split to the stem, seeds left in; 6 garlic cloves, minced; 1 (2-inch) piece fresh ginger, finely chopped (3 tablespoons); 2 tablespoons finely chopped lemongrass; 3 tablespoons Thai red curry paste; 1 tablespoon tomato paste; 1 teaspoon fish sauce; 3 or 4 makrut lime leaves; 3 cups thick coconut milk (about 1 1/2 cans, well shaken before opening); 3 pounds mussels, cleaned; 1 cup roughly chopped cilantro leaves and tender stems, for garnish; 1 Fresno chile, sliced, for garnish; 1 cup Thai basil leaves, or another kind of basil, for garnish; Lime wedges, for serving

By David Tanis

Total Time: 1 hour
Rating: 4(163)
Comments: Read comments

Moules-frites, a hearty bowl of mussels served with fries on the side, is very popular in Belgium and France. This version is seasoned with Thai spices and paired with sweet potatoes — not traditional at all, but totally satisfying. The recipe calls for commercially made red curry paste, which makes this dish quick to prepare. It shouldn't be hard to find at Asian grocers and online, but do try to obtain makrut lime leaves, which impart a lovely floral note.

Featured in: A Taste of Thailand, With a Hint of France

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Ingredients

Yield:4 to 6 servings

For the Sweet Potatoes

6medium sweet potatoes (about 3 pounds)
3tablespoons melted coconut oil or vegetable oil
Salt and pepper
1teaspoon cumin seeds, toasted and ground
½teaspoon ground cayenne, or less to taste

For the Curry

2tablespoons vegetable oil
1medium red onion, diced
4bird’s-eye chiles, split to the stem, seeds left in
6garlic cloves, minced
1(2-inch) piece fresh ginger, finely chopped (3 tablespoons)
2tablespoons finely chopped lemongrass
3tablespoons Thai red curry paste
1tablespoon tomato paste
1teaspoon fish sauce
3 or 4makrut lime leaves
3cups thick coconut milk (about 1½ cans, well shaken before opening)
3pounds mussels, cleaned
1cup roughly chopped cilantro leaves and tender stems, for garnish
1Fresno chile, sliced, for garnish
1cup Thai basil leaves, or another kind of basil, for garnish
Lime wedges, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Prepare the sweet potatoes: Heat oven to 450 degrees. Peel the sweet potatoes, and cut them lengthwise into slender wedges. Put them in a large bowl, and toss them with coconut oil to coat. Season generously with salt and pepper. Transfer to a rimmed baking sheet and spread out in a single layer. Bake, uncovered for 15 minutes, then reduce heat to 400 degrees. Bake for 30 to 40 minutes until tender with a crisp exterior. Before serving, sprinkle with cumin and cayenne.
Step 2
While sweet potatoes are baking, make the curry: Put vegetable oil in a Dutch oven or heavy-bottomed pot with a lid over medium-high heat. Add onions and cook until lightly browned and softened, about 8 minutes, stirring frequently.
Step 3
Add chiles, garlic, ginger and lemongrass and let sizzle for about 1 minute. Then add red curry paste and tomato paste and fry with the onion mixture for 2 minutes more.
Step 4
Add fish sauce, lime leaves and coconut milk. Bring mixture to a boil, then add mussels and stir to coat with sauce. Cover and cook mussels, stirring once or twice, until all the mussels have steamed open, 8 to 10 minutes.
Step 5
Ladle mussels and lots of sauce into deep, wide bowls. Sprinkle with cilantro and Fresno chile slices and top with basil leaves. Serve with a platter of hot sweet potatoes and lime wedges.

Ratings

4 out of 5

163 user ratings

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Comments

Nancy6 years ago

There really isn’t any need to peel the potatoes. The skin has lots of nutrients and doesn’t change the overall texture.

dimmerswitch6 years ago

Makrut lime leaves are also called kaffir lime leaves and looking for them labeled as the latter may make it easier to find them. Even in some mainstream grocers - typically in the fresh herb produce section. Easier to buy if you have a SE Asian or Indian market nearby. Kaffir lime leaves add a distinct quality to a dish and I use a number of recipes that call for them. The good news is if you do find them, they freeze well to use as you need them.

VJBortolot6 years ago

When I need a combo of red curry paste, kaffir lime leaves and lemon grass (the latter two I normally don't have handy), I usually substitute tom yum paste from a jar for the three in mussels as this recipe, or use with peanut butter and basil and ramen plus some tofu for any easy lunch. I think there's even fish sauce in it too. I use it quite often. The sweet potato fries look to be an excellent accompaniment.

Kevin1 month ago

This is delicious! I made a bed of basmati rice for the curry and mussels and just added the roasted yams to the mussels and sauce rather than as a side dish. Great topped with the fresh basil. So good!

Cat1 year ago

Sweet potatoes are unnecessary, but curry sauce is good.

Ag Zuki2 years ago

AMAZING. YUM. Minor modification: subbed out lemongrass for lime zest, becuase I didn't have it.

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