Thai Green Curry Mussels Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 lbs cultivated mussels, scrubbed, debearded and picked over for dead ones
2 medium shallots, finely chopped
1/4-1/3 cup Thai green curry paste, to taste
2 cups vegetable or chicken stock
1 can coconut milk (not low-fat), shaken to recombine fat that may have risen to the top
1 cup chopped cilantro
lime wedges
Neutral-flavored oil, for sauteing
Steamed sticky rice or rice noodles
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Directions: |
Directions:Saute shallots untl soft in a large, lidded pot or pan that will be able to accomodate the mussels.
Add the curry paste and 1/3 of the can of coconut milk. Saute until the oil emerges from the mixture and becomes shiny, about 2 minutes. Reduce the heat to medium.
Add the stock and the remaining coconut milk, give the mixture a quick stir, and then dump in the mussels. Mix well, quickly, and then cover the pan.
Let the mussels steam until opened but not overcooked, 5-7 minutes, stirring once during this time. Flesh should be opaque and firm, without any shine. Sprinkle mussels with cilantro and give the mixture one more stir.
Immediately divide mussels into bowls and serve with lime wedges.
If desired, serve a second course of the mussel broth with sticky rice to dip. Alternatively, cook rice noodles in mussel broth while eating the mussels and serve this as a second course. |
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Number Of
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Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:15 minutes, after preparation |
Personal
Notes: |
Personal
Notes: I made this for Myles and myself at least twice before making it for Dad and Mikey's visit to Denver in February 2012. Apparently, Dad couldn't stop raving about them to Mom, so here's the recipe. It's actually very easy and quick, and mussels are a sustainable seafood.
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