©2018 by Adam Yosim Voiceovers.

Whole 30 Thai Green Curry Mussels

August 22, 2018

Looking for a quick weeknight meal that also doubles as an impressive date night dish?

Look no further than steaming mussels in a flavor and aromatic-packed coconut green curry broth.

But wait, as the As Seen On TV infomercials say. There's more.

We're not diving into the back of the pantry for the months-old container of Thai Kitchen curry paste. No, we're making it from scratch to achieve flavors that are bright, tingly and fresh.

 

Thai Green Curry Mussels

Serves: 3-4 

 

Thai Green Curry Paste:

1 lemongrass stalk

3 Thai green chilies (go ahead and use jalapeños. I won't judge...that much.)

1 small onion, chopped

4 large garlic cloves

1 thumb-sized piece of galangal (don't feel like schlepping to the Asian grocery store? Use ginger.)

1/2-3/4 cup Thai basil 

1/2-3/4 cup cilantro 

1/2 tsp white or black pepper

1/2 tsp ground cumin

3 tbsp fish sauce (Red Boat FTW)

1 tsp shrimp paste

2 tbsp lime juice

1 tsp brown sugar or honey

1/4 cup coconut milk (don't even bother skimping out on that reduced fat stuff.)

 

Mussels:

1 small onion, chopped,

1 garlic clove, minced

2-3 tbsp *fresh* curry paste

1-2 tbsp fish sauce

2 tbsp fresh lime juice

2-3 lb. mussels, rinsed and de-bearded

1 15 oz can coconut milk (again - full fat for full flavor)

2 tbsp vegetable oil

Chopped cilantro for garnish

 

 

Directions:

1. Combine all curry paste ingredients into a food processor or high-powered blender. Puree until a paste is formed. Refrigerate if not immediately using (But you know you are).

2. Heat oil in a pot over medium heat. Sauté onions and garlic until translucent and fragrant. Add curry paste and stir until everything is green as Oscar the Grouch. No need to get grumpy - you'll be eating so fresh and so green green in no time.

3. Add coconut milk, fish sauce and lime juice and bring to a light boil. Add mussels to pot and stir until most are coated by the coconut curry broth. Lower heat to a simmer, cover pot, and steam mussels for 5-8 mussels, until most are opened. Throw out any mussels that aren't opened.

4. Spoon mussels and broth into bowls, or gently transfer to a large cast iron pot for serving. Sprinkle as much cilantro as your herb-y heart desires.

 

Bone Apple Tea, as the kids say.

 

 

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