Green curry mussels. Mussels with white wine and shallots is a dish I've made at home many, many times, but the green curry coconut mussels were so exotic and delicious. Thai green curry paste and coconut milk are a great match for these briny bivalves. Most mussels are sustainably farmed, making them an excellent seafood option.
You can get canned Thai green curry paste and lime leaves at Asian grocery stores. One of my favorite restaurants serves green curry mussels with naan for mopping up the pot liquor. Every time we go, it is a must order so I decided I had to recreate it at home. This Tasty Green curry mussels using 11 simple ingredients and 5 easy steps. Follow these simple steps to achieve apetizing meal.
Ingredients of Green curry mussels
- Prepare 1 kg of mussels (scrubbed and debearded).
- Prepare 1 of onion (diced).
- You need 1 of garlic clove (crushed).
- It’s 1 tbsp of ginger (grated).
- Prepare 2 tbsp of vegetable oil.
- You need 1 tbsp of Valcom Green Curry Paste (add more to taste).
- It’s 1 tsp of sugar.
- Prepare 1 tbsp of fish sauce.
- It’s 1/2 bunch of coriander (chopped).
- Prepare 1 cup of coconut milk.
- Prepare of fried shallots (for garnishing).
Learn how to prepare this Green Curry Mussels recipe like a pro. Serve them along with some steamed jasmine rice lightly dressed with lime. Add my THAI GREEN CURRY PASTE and cook, stirring until it's sizzling and smelling yum. Coconut Curry Mussels Done The Caribbean Way.
Green curry mussels step by step
- Heat a medium-sized heavy-based pot and add oil, onion, garlic and ginger. Saute until fragrant..
- Add fish sauce, coconut milk and sugar and bring to boil..
- Add drained mussels and cover pot with lid. Bring pot contents to boil and remove from heat immediately..
- With the lid on, shake the pot occasionally to open the mussels..
- Dish out on a serving plate and garnish with chopped coriander and fried shallots. Serve the dish immediately with steamed rice..
Green curry past can be spicy; use less for milder flavor. This dish goes well with steamed rice, as the sauce from the curry is divine, or you can mop it up with some french baguette. The key is the freshness of the mussels. Add drained mussels and cover pot with lid. It has a fresh "ocean hint" and tons of flavor.