Easiest Way to Prepare Tasty Green curry mussels

Delicious, fresh and tasty.



Green curry mussels. Mussels are one of the unsung heroes of the seafood counter. They're readily available, a sustainable choice, and easy to cook in a myriad of ways. 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.

Green curry mussels These Thai-inspired mussels are made with creamy coconut milk and spicy green curry. They're simple to pull together and full of exotic flavor! A few weeks ago I went out to a restaurant in Manhattan that served mussels in every way I could dream of. You can have Green curry mussels using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Green curry mussels

  1. Prepare 1 kg of mussels (scrubbed and debearded).
  2. Prepare 1 of onion (diced).
  3. Prepare 1 of garlic clove (crushed).
  4. It's 1 tbsp of ginger (grated).
  5. Prepare 2 tbsp of vegetable oil.
  6. It's 1 tbsp of Valcom Green Curry Paste (add more to taste).
  7. You need 1 tsp of sugar.
  8. It's 1 tbsp of fish sauce.
  9. It's 1/2 bunch of coriander (chopped).
  10. You need 1 cup of coconut milk.
  11. Prepare of fried shallots (for garnishing).

Add my THAI GREEN CURRY PASTE and cook, stirring until it's sizzling and smelling yum. Add COCONUT MILK and DRIED HERBS & CHILLI. Turn up the heat and wait for the curry sauce to start simmering again. This version uses my standard steamed mussel technique and combines it with flavors from Central Thailand to create a dish whose basic process is pretty much identical to the French version, but whose end results are entirely different.

Green curry mussels step by step

  1. Heat a medium-sized heavy-based pot and add oil, onion, garlic and ginger. Saute until fragrant..
  2. Add fish sauce, coconut milk and sugar and bring to boil..
  3. Add drained mussels and cover pot with lid. Bring pot contents to boil and remove from heat immediately..
  4. With the lid on, shake the pot occasionally to open the mussels..
  5. Dish out on a serving plate and garnish with chopped coriander and fried shallots. Serve the dish immediately with steamed rice..

This is a good base recipe that I've made for mussels, shrimp, and crayfish tails. 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. Pour in broth; bring to simmer.