FeedingTheFiya

Green Thai Curry Mussels

CourseAppetizer, Main Dish
CuisineThai

Servings	Prep Time
2People	10Minutes

Cook Time

15Minutes

Servings	Prep Time
2People	10Minutes

Cook Time

15Minutes

Ingredients

2lb MusselsCleaned and debeard
3tbsp Green Curry Paste
1tbsp Coconut OilPlus more if needed
1tsp GingerMinced
3cloves GarlicMinced
1/2Large Onion
113.5oz can Coconut Milk
1-2tsp Fish Sauce
2tbsp Brown Sugar
1stalk Lemongrass
1-2tsp Fresh Lime JuiceFrom 1/4th a lime
2tbsp Cilantro

Instructions

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.
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).
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.
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).
Throw in the mussels, cover with a tight lid and cook for 3-5 minutes (until the mussels open).
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.