Mussels are one of my favorite things to order when I see them on a menu. They are so light and flavorful. However, my favorite part about mussels? The broth. There is nothing like dunking some bread into a delicious broth. 

I was in Chicago for a wedding a few months ago and went to one of my favorite restaurants, The Gage. They had these curry mussels on the menu, which threw me off from your standard, shallot and white wine base. Oh my...these were literally THE BEST mussels I have ever had. The broth was so flavorful it could almost be a soup of it's own. 

Since then, I've been attempting to make a curry mussel recipe of my very own. And alas! This recipe is pretty easy to whip up, and is incredibly delicious, flavorful, and unique. To take advantage of the delicious broth, I served over some angel hair pasta. Soo good.

{Red Curry Mussels}

Serves 2-4

Ingredients:

• 1 1/2 pound mussels

• 1 shallot

• 1/3 cup minced parsley

• 1 tbsp minced garlic

• 1 tbsp olive oil

• 2 tbsp thai red curry pasta

• 2 cups coconut milk

• 1/2 cup dry white wine

Directions: 

1. In a dutch oven, over medium heat, sauté olive oil, garlic, shallots and curry paste for about 1-2 minutes or until fragrant. Add coconut milk and white white and stir to combine all of the ingredients. Allow the mixture to bubble, and then add mussels.

2. Top with parsley and lemon, and cover for 6-8 minutes, or until the mussels open up.

3. Remove from heat, and spoon broth over mussels.

4. Serve over pasta or with bread (or both).