Green Thai Curry Mussels

St. Patrick’s Day is coming up and I have basically zero knowledge in Irish cuisine. What I do have is an elementary understanding of Thai flavors and a little experience with mussels (Red Coconut Curry Spaghetti Con Cozze). No disrespect to St. Patrick’s Day but I will be giving you a Green Thai Curry Mussels recipe today.

Green Thai Curry Mussels

I know this has no place in a traditional Irish celebration. I know most of you would rather have a bear sized portion of corned beef brisket, cabbage, carrots, a mound of champ all washed down with a barrel of Irish whiskey. I know the last thing you want is to be picking mussels out of their shells. I know. I know!

Green Thai Curry Mussels

I’m sorry but I have to post this anyways. If there is anything I remember from middle school, it’s the importance of wearing green on March 17th. As a child, I never knew why that day was such a cause for celebration. I just knew the repercussions of not participating. I recall wobbling into class (I was a fat kid), looking at an army of children all dressed in green. This green attire signified their unity and as I glance down at my Hello Kitty shirt (Hand-me-down)…It hit me…I was in trouble. Like relentless soldiers, the first wave pinched me with sniper like accuracy followed by what can only be described as a second wave of vultures pecking at what remained of my flesh. Yeah, what better way to celebrate Christianity?

Green Thai Curry Mussels

So this is my “Green” contribution. Mussels infused with the aromas of green curry that doubles as a scoop for the crisp onions and coconut broth. Don’t mistake this amazing dish as a last minute contribution to St. Patrick’s Day! Truth is, I made this weeks ago and decided to hold it until now. This is due to the obvious green hue that this dish has and how it fits in with the festivities. These mussels also serve as a reminder of my painful past (you have to “pinch” the meat out of the mussels). Holiday or not, these are definitely worth a try!

 

 

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Green Thai Curry Mussels
Green Thai Curry Mussels
Print Recipe
Servings Prep Time
2 People 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 People 10 Minutes
Cook Time
15 Minutes
Green Thai Curry Mussels
Green Thai Curry Mussels
Print Recipe
Servings Prep Time
2 People 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 People 10 Minutes
Cook Time
15 Minutes
Ingredients
Servings: People
Instructions
  1. Mince the ginger and garlic. Dice the onion half into very small pieces. For the lemongrass , remove the dry outer layer, smash the lemongrass with the back of your knife and cut it into 3 pieces.
    Green Thai Curry Mussels
  2. In a large pan, over medium heat, add in the coconut oil and fry off the ginger, garlic and lemongrass until fragrant (10-20 seconds).
  3. Add in the curry paste and diced onions and fry until fragrant, be sure to stir it constantly. Add more oil if the pan is dry. This step will take 2-3 minutes.
  4. Add in the coconut milk, ONE tsp of fish sauce and brown sugar. Bring this mixture to a simmer for 10 minutes (This will concentrate the flavors, if not then the water released from the mussels will dilute the curry).
  5. Throw in the mussels, cover with a tight lid and cook for 3-5 minutes (until the mussels open).
  6. Mix in the cilantro and lime juice and taste for seasoning (more fish sauce or lime juice if you want). Top with more cilantro and serve.
Recipe Notes

The mussels that are open (prior to cooking) should be thrown away (they are dead). Some are alive though, just tap them and if they close up then they are good to use.

 

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