If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Serves 4 as an appetizer
- 2 pounds mussels
- 1 tablespoon canola oil
- 1 - 2 stalks of lemongrass, inner part only finely minced
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 2 serrano peppers, finely minced (seeded if you don't want a ton of heat)
- 2 shallots, minced
- 1 bunch cilantro- stems finely minced and leaves chopped
- 3 tablespoons green curry paste
- 14 ounces can of full fat coconut milk
- 2 limes, juiced
- naan, grilled or heated in the oven for serving
- Wash, scrub and de-beard the mussles. Set aside in a colander.
- 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.
- Add curry paste and cook for another 2 or 3 minutes until fragrant
- Stir in the can of coconut milk and bring to a simmer and reduce by 1/3.
- Add mussels and cover stockpot. Cook until you see all of the mussels open.
- Remove from the heat and add lime juice and as much of the cilantro leaves as you want. Serve with warm naan.
- This recipe was entered in the contest for Your Best Recipe with Coconut