Author Notes
One of my favorite restaurants serves green curry mussels with naan for mopping up the pot liquor. Every time we go, it is a must order so I decided I had to recreate it at home. I purchase pre-made naan because baking and I have never gotten along but you could make your own. —Tony S
Ingredients
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2 pounds
mussels
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1 tablespoon
canola oil
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1 - 2
stalks of lemongrass, inner part only finely minced
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1 tablespoon
grated ginger
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1 tablespoon
minced garlic
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2
serrano peppers, finely minced (seeded if you don't want a ton of heat)
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2
shallots, minced
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1 bunch
cilantro- stems finely minced and leaves chopped
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3 tablespoons
green curry paste
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14 ounces
can of full fat coconut milk
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2
limes, juiced
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naan, grilled or heated in the oven for serving
Directions
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Wash, scrub and de-beard the mussles. Set aside in a colander.
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Add oil to a stock pot over medium heat. Add garlic, ginger, lemongrass, serrano, shallots, and cilantro stems. Sweat for 5 minutes. If starting to brown, turn down heat.
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Add curry paste and cook for another 2 or 3 minutes until fragrant
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Stir in the can of coconut milk and bring to a simmer and reduce by 1/3.
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Add mussels and cover stockpot. Cook until you see all of the mussels open.
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Remove from the heat and add lime juice and as much of the cilantro leaves as you want. Serve with warm naan.
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