Mussels with Thai Green Curry
Number of Servings: 4
Source:
Ingredients
4 lbs (2 kg) fresh PEI mussels
4 green onions, roughly chopped
4 cloves garlic
large handful of cilantro, leaves and stems, washed and roughly chopped
2 sticks lemon grass, woody leaves removed, roughly chopped
6 kaffir lime leaves, ribs removed, roughly chopped
4 green chilies, core and seeds removed, finely sliced
1 in / 2 cm thumb fresh ginger, roughly chopped
2 tsp (10 mL) ground cumin
1/4 tsp (1 mL) tumeric
4 Tbsp (60 mL) soy sauce
1 Tbsp (15 mL) brown sugar
juice of 1 lime
1 Tbsp (15 mL) vegetable oil
1 cup (250 mL) chicken or vegetable stock
7 oz (200 g) block creamed coconut, chopped
handful of cilantro, roughly chopped, to garnish
Method
- Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- To make the paste, blitz everything together in a blender or food processor. Add a little water or vegetable oil until you have a barely pourable paste.
- Heat oil in a large pan over medium heat. Add paste and stir until fragrant. Add chicken stock and chopped cream coconut. Stir until dissolved. Bring mixture to a gentle boil.
- Add mussels, stir gently, then cover. Leave to steam for 5-7 minutes, until mussels are open. Discard any mussels that are not open. Toss mussels in sauce and serve.