Thai Green Curry Mussels

INGREDIENTS 

Green Curry Paste

½ Onion, Roughly Chopped

4 Garlic Cloves

1 Jalapeno, Stem Removed, Roughly Chopped

½ Lime Juiced

2 Thumbs of Ginger, Skins Removed, Roughly Chopped

1 Lemongrass Stalk, Ends Trimmed, Outer Layer Removed

½ Bunch Cilantro Stems

Basil (preferably Thai basil but regular is more than okay)

1 Tsp Cumin Seeds, Toasted

1 Tsp Coriander Seeds, Toasted

1 Tsp Turmeric

½ Tsp Black Peppercorns

1 Tbsp Grapeseed Oil

Thai Green Coconut Mussels

2 Heaping Spoonfuls of Green Curry Paste

1 Lb Mussels, Rinsed, Debearded

Fish Sauce TT

A Splash of Rice Wine Vinegar

1 Can Coconut Milk

Seafood Stock

1 Lb Mussels, Rinsed, Debearded

Grapeseed Oil


INSTRUCTIONS:

  1. Trim the lemongrass and cut diagonally. Place in a microwave-safe bowl covered with water and microwave for 2 minutes, or until lemongrass is tender.

  2. In a food processor, blend all of the green curry paste ingredients until smooth. Store in an airtight container for up to a week.

  3. Heat a pot over medium heat. Once hot, add a drizzle of grapeseed oil, then two heaping spoonfuls of the green curry paste. Stir around for 3-4 minutes, then add the can of coconut milk. Fill half of the empty can with seafood stock and add it to the pot. Bring up to a gentle simmer and cook for 15-20 minutes.

  4. Meanwhile, rinse and debeard mussels. Keep mussels on ice or in the fridge to ensure they stay fresh.

  5. Strain the coconut curry sauce, clean the pot it was in, and return the same pot and strained sauce to the stove. Gently simmer and season with fish sauce, a splash of rice wine vinegar, and salt to taste.

  6. Cook mussels in sauce or a steam basket over the green curry sauce. Cover with a lid and cook until mussels open, about 5-6 minutes. Serve with toasted buttered bread and GRUB!


summer lapenta