Easy to make mussels in a delicious, rich, coconut green curry broth. Mussels generally cost about half as much as clams.
Mussels are also nutritionally rich and are excellent sources of protein, containing all the essential amino acids; marine Omega-3s, EPA and DHA; and many vitamins and minerals, including Iron, Vitamin C, Vitamin A, Calcium, vitamin B12.
EQUIPMENT: a large heavy bottom saucepan
Green Curry Coconut Mussels
Cuisine: ThaiDifficulty: Easy4
servings20
minutes10
minutesIngredients
1 large fresh lemongrass stalk
2 tablespoons coconut oil
2 tablespoons Thai green curry paste
1 tablespoon minced garlic from a jar
1 tablespoon finely grated fresh ginger
1/3 cup mirin
2 tablespoons fish sauce
1 can 13.5 oz unsweetened coconut milk
1/2 cup white rum
1 fresh lime, halved and juiced, halves reserved
1 fresh green Thai or Serrano chili pepper, seeded, ribs removed, sliced thinly lengthwise
3 lbs mussels, scrubbed and debearded
4 basil leaves, chiffonade cut
4 sprigs cilantro, leaves and stems roughly chopped
Directions
- Trim the lemongrass, leaving 6 inches at the root end; discard the tops. Smash the stalks with the flat side of a knife and cut into 1-inch pieces.
- Place a medium saucepan over medium heat, heat the oil.
- Add the green curry paste, garlic, ginger and lemongrass and cook over moderate heat for 2 minutes, stirring. Add the mirin, coconut milk, and fish sauce and bring to a simmer.
- Add the mussels, cover and cook until they open. Use a slotted spoon to transfer the mussels to 4 bowls as they open, discarding any that don’t open.
- Add the rum, lime juice, lime halves, and chili to the curry sauce and boil for 1 minute. Pour the sauce over the mussels.
- Sprinkle with basil and cilantro and serve with crusty bread if desired.
