Mussels in a Green Curry Sauce


We saw this recipe in the New York Times for mussels in a green curry sauce and had to make it. Considering we live a short distance from the amazing Taylor Shellfish store in Seattle, it was an easy decision to make.

Curry in Waiting
Curry in Waiting

First, we’ll make a green curry paste. Put 2 bunches of cilantro, some fresh ginger, 2 garlic cloves, a serrano chile, 1/2 cup unsweetened coconut, a tsp fish sauce, 1/2 tsp salt, 2 tsps brown sugar, and a 4-inch stick of fresh lemon grass (try PCC or Whole Foods)  in a food processor. Blend to a coarse paste. Add a little ice water if needed.

Then, rinse 4 pounds mussels in cold water and remove their beards. Toss any mussels with broken shells or any that are not tightly closed.

Curry Paste and Mussels
Curry Paste and Mussels

In a wok, over medium-high flame, melt 2 Tablespoons butter. Toss in the mussels and stir them to coat. Bring the heat to high, add a cup of chicken broth or water, and put on the lid. Cook for 2 minutes. Then, add 1/2 cup of your green curry paste, stir, and keep cooking 4 or 5 more minutes until the mussels open.

Mussels in a Wok Threatening to be Amazing
Mussels in a Wok Threatening to be Amazing

Serve with some white wine and rosemary diamante bread from Essential Baking Company.

Mussels in a Green Curry Paste
Mussels in a Green Curry Paste

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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