Green curry mussels. Made to a traditional family recipe. Mussels make a good weeknight option since they cook quickly and sit in a flavorful sauce that's great for serving over noodles or rice, or just with a crusty heel of bread. Thai green curry paste and coconut milk are a great match for these briny bivalves.
Tap any mussels that are partly open and discard those that do not close tightly. Pull any straggly hairy "beards" from the mussels. The green curry mussels at Bruce Moffett's Good Food on Montford are out of this world.and Chef Larry Schreiber shared the recipe for my column today! [email protected] You can have Green curry mussels using 11 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Green curry mussels
- It’s 1 kg of mussels (scrubbed and debearded).
- Prepare 1 of onion (diced).
- It’s 1 of garlic clove (crushed).
- It’s 1 tbsp of ginger (grated).
- It’s 2 tbsp of vegetable oil.
- It’s 1 tbsp of Valcom Green Curry Paste (add more to taste).
- You need 1 tsp of sugar.
- You need 1 tbsp of fish sauce.
- It’s 1/2 bunch of coriander (chopped).
- It’s 1 cup of coconut milk.
- It’s of fried shallots (for garnishing).
Packed with tangy vibrant flavors, it's amazingly easy to make authentic Thai green curry at home. Pair it with mussels, and make the perfect dish to celebrate Summer! Although chicken is a popular choice, I can tell you mussels happily marry with the light, fragrant taste of Thai green curry. The combination of these two amazing.
Green curry mussels instructions
- 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 paste can be spicy; use less for milder flavor. Available in the ethnic foods aisle at the supermarket, the paste keeps several months in the refrigerator. Substitute shrimp for mussels, if you like. Add the green curry paste and stir to combine, then add the mussels. Stir to coat for one minute, then add the seafood stock and the coconut milk.