Coconut Curry Mussels
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 pounds mussels
  • 8 sprigs cilantro, leaves and stems separated
  • 4 garlic cloves, divided
  • 2 small thinly sliced shallots, divided
  • ½ teaspoon whole coriander seeds
  • ½ teaspoon chili flakes
  • zest from 1 lime
  • 1 tablespoon lime juice
  • salt
  • 1 15oz can coconut milk
  • 1 tablespoon vegetable oil
  • 1 tablespoon Thai green curry paste
  • 1 stalk of lemon grass, cut in 1" pieces
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 serrano chili, thinly sliced (optional)
Instructions
  1. Remove any mussels that are cracked or already opened. Put the remaining mussels in a large bowl and cover with cold water. Let it sit for 10 minutes. This is done to clean them.
  2. Spoon out the mussels. Don't pour them out otherwise the silty water will just go back on to the clean mussels.
  3. Remove the beards from the mussels. Do this by pulling the beard toward the hinge. More info can be found here. Ok, now your mussels are ready to cook!
  4. In a food processor combine the cilantro stems, 2 garlic cloves, 1 shallot, chili flakes, lime zest and a pinch of salt. Pulse until everything is finely chopped and combined.
  5. Scoop 2 tablespoons of coconut milk into a large pot. Add the vegetable oil. Heat over medium heat until very hot.
  6. Add the remaining garlic, remaining shallots, green curry paste, lemongrass, and everything from the food processor to the pot. Cook, stirring occasionally for 4-5 minutes. It should start smelling nice.
  7. Add the remaining coconut milk, sugar, and fish sauce to the pot. Turn the heat up a bit and bring to a simmer. Let it simmer for 3-5 minutes. Taste and season as desired.
  8. Add the mussels to the pot. Give them a stir and cover. Cook for 3-6 minutes or until all the mussels are open.
  9. Once the mussels are cooked, stir in the cilantro leaves, lime juice, and serrano chili.
  10. Serve with bread and eat immediately
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/05/29/coconut-curry-mussels/