Thai Green Curry Mussels
Mussels with a Green Curry Coconut Sauce
Servings: 2
Adjust servings here:
Equipment
- Hand blender or mortar & pestle
- big bowl
- pot or pan with lid
Ingredients
- 1 kg mussels
- 500 ml coconut milk
- 250 ml water
CURRY PASTE
- 1/2 onion
- 1 garlic
- 1 cm ginger
- 10 cm lemon grass
- 1/3 chili pepper or chili flakes
- 1 tbsp miso paste
- a bit lime zest
- 1 tbsp lime juice
- 1/4 tsp cumin
- 1/2 tsp coriander seeds
- quite a bit fresh coriander
- a bit black pepper
OPTIONAL
- 2 cups rice
Instructions
OPTIONAL (rice)
- Cook rice if you are serving this recipe as a main dish.
CURRY PASTE
- Add to the blender: garlic, onion, ginger, lemongrass, chili pepper, miso paste, coriander seeds, cumin, black pepper, lime zest, coriander and lime juice. Blend until smooth. Transfer the paste to a bowl.
MUSSELS
- Clean the mussels: add them to a large bowl and cover with cold water. Let them soak for 5 minutes.
- Check each mussel individually. Discard any that are broken, open or have beards and dirt.
- Use a colander or sieve to rinse the mussels with cold water.
- Heat a large pan or pot with a lid over medium heat. Add the curry paste and stir with a spatula.
- Add the coconut milk and stir until well combined with the curry paste.
- Add water and salt if needed. Warm up all ingredients.
- Add the mussels to the pan. Cover with a lid and let simmer over low-medium heat until the shells open, about 5-7 minutes.
- Transfer the mussels and sauce to a bowl or deep plate. Top with coriander and serve with lime wedges.
Notes
You can use homemade green curry paste, as shown in this video, or choose for a store bought curry paste if you prefer a quicker option. This dish can be served as a starter or as a main course with some rice on the side.