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
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.)
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
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.