Mussels in Green Curry
- Total Time: 30 mins
- Yield: 2 servings
Description
Serve this Thai-inspired dish with rice or throw some cooked Quinoa or barley into the sauce before serving.
Ingredients
- 1 onion diced
- 1 clove of garlic crushed
- 1 tbsp (15 ml) of grated ginger
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) green curry paste ( more if you want)
- 1 kg pack of cleaned mussels
- 1 tsp sugar
- 1 tbsp (15 ml) fish sauce
- 1/2 bunch of chopped coriander
- 1 cup (240 ml) coconut milk or cream or 1/2 stock / 1/2 coconut
- 2 tbsp (30 ml) fried eshallots ( from Asian stores)
Instructions
- Choose a medium sized deep heavy pot. Heat the pot gently and add the oil, onion, garlic, ginger and green curry paste and sweat on low till translucent.
- Add the sugar, fish sauce and coconut milk and bring up to the boil. Taste (does it need more sugar or anything else?)
- Add the drained mussels and add a lid. Bring back up to the boil then take off the heat. Shake the pot occasionally till the mussels are opened.
- Sprinkle over chopped coriander & fried eschallots
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 290
If You Liked This Recipe, You’ll Love These
- Shrimp and Tofu Pad Thai
- Traditional Authentic Seafood Paella
- Thai Green Curry Fish Soup
- Chicken Khao Soi: Curry Noodle Soup
Frequently Asked Questions
How spicy is this dish, and how can I adjust the heat?
I use 1 tablespoon of green curry paste, with a note: add more if you want. The heat level depends on the curry paste brand — start with 1 tablespoon and taste the coconut broth before adding the mussels.
What are fried eshallots and where do I find them?
Fried eshallots are crispy deep-fried shallots I use as a topping — you’ll find them at Asian grocery stores. They add a crunchy texture and savory sweetness sprinkled over the finished dish.
Why does the recipe say to take the pot off the heat after adding the mussels and just shake it?
The instruction is to bring the pot back to the boil after adding the mussels, then take it off the heat and shake occasionally until they open. This avoids overcooking the mussels, which toughen quickly; the residual steam inside the covered pot is enough to open and cook them.
