• Kristin Ervin

Thai Curry Mussels

Updated: Sep 24


This is one of my favourite ways to enjoy mussels. Such a flavourful broth! Bonus serve it with a slice of your choice of bread to mop up the sauce at the end!


Ingredients:

1Ib mussels, cleaned

1 garlic clove, peeled

1 stalk lemongrass, small diced

1 Tbsp fresh ginger, peeled

1 tsp red curry paste

2 tsp canola oil

1 cup light coconut milk

2 tsp lime juice

1/2 tsp salt

1 tsp soy sauce

1 tsp rice wine vinegar

2 Tbsp cilantro, chopped

1/4 bunch green onion, sliced


In a food processor add garlic, lemongrass, ginger, curry paste and oil. Blend until smooth. If needed add up to 1 Tbsp water to help blend.


Heat pot on medium low heat. Add curry purée and cook for 3-5 minutes, stir continuously. Add mussels and cook for 1 minute. Add all remaining ingredients and turn up the heat. Bring to a low boil. Cook until all mussel shells have opened. Remove mussels and place in bowl once they have opened. Once all mussels have been removed, cook sauce for 2 minutes. Stir in cilantro and pour over mussels. Garnish with green onions.


Notes:

The reason you want to cut the lemongrass into a small dice even though you are putting in a food processor is because it is so hard. It is very difficult to get into small pieces even in a food processor if you don't cut first.


When cleaning mussels, remove the beard on the side of the shell by lightly pulling on it until it comes out. Also scrub lightly if shells are too dirty.



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