Mussels with Coconut Green Curry

Mussels with Coconut Green Curry

Give this recipe a try. It was featured in Salty's Shellfish 101 class presented by our very own Recipe Tester, Celeste Stubner.

Serves 2

3 tablespoons unsalted butter
3 stalks lemongrass, 3 layers removed
3 garlic cloves, minced
2 tablespoons fresh ginger, peeled and minced
1 can 13.5 ounces coconut milk
3 tablespoons green Thai curry paste
2 pounds mussels, rinse, debeard and discard open or cracked mussels
2 tablespoons fresh lime juice
1/4 cup fresh cilantro, chopped
4 slices country bread, toasted

  1. In a large sauce pot with a lid over medium high heat melt butter. Cut 2 inches off root end of lemongrass and about 6 inches off other end.
  2. Pound the lemongrass with back end of knife to bruise it.
  3. Cut into 1 inch pieces.
  4. Add lemongrass, garlic and ginger to melted butter and cook 1 minute or until fragrant.
  5. Whisk in coconut milk and curry paste, stir to combine. Bring to a simmer over high heat.
  6. Add mussels, stir to combine, cover and reduce heat to medium high. Cook 5 minutes or until mussels open.
  7. Remove from heat and stir in lime juice and cilantro.
  8. Serve in bowls along with toasted country bread.

Note: Be sure to discard any mussels that didn’t open or that open slightly but refuse to budge without much force.

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