FeedingTheFiya

Red Coconut Curry Spaghetti Con Cozze (Mussels)

CourseMain Dish
Cuisine“Made In China”, Italian, Thai

Servings	Prep Time
4People	10Minutes

Cook Time

20Minutes

Servings	Prep Time
4People	10Minutes

Cook Time

20Minutes

Ingredients

The Pasta

10oz Dried Spaghetti
Boiling Salted WaterSee notes

The Mussels

2Dozen MusselsCleaned and debeard.
3tbsp Red Curry Paste
1tbsp Oil
113.5oz can Coconut Milk
1-2tsp Fish Sauce
2Tbsp Brown Sugar
1whole LimeQuartered
2tbsp Cilantro

Instructions

Bring a large pot of water to a boil. Salt the water, the way the water taste will reflect how salty your pasta will be.
Add in the spaghetti and cook for 7-9 minutes (you want 2 minutes below the recommended “al dente” time on the package). Strain when the pasta is cooked.
Put a large pot or large skillet over medium heat. Add oil when the pot/skillet comes to temp and fry the red curry for 2 minutes. It should be fragrant but not burnt.
Add the Coconut milk, fish sauce, brown sugar and the juice of 1/4th of a lime. Stir.
Bring this mixture to a boil and add mussels when you see bubbles. Cover for 4-5 minutes.
Remove the lid, the mussels should have opened up and released some water.
Toss in your spaghetti and let it sit for 1-2 minutes to absorb the curry goodness. Mix in 1 tbs cilantro and garnish with another tbs of cilantro and the rest of your lime wedges.

Recipe Notes

The mussels that are open (prior to cooking) should be thrown away (they are dead). Some are alive though, just tap them and if they close up then they are good to use.