We saw this recipe in the New York Times for mussels in a green curry sauce and had to make it. Considering we live a short distance from the amazing Taylor Shellfish store in Seattle, it was an easy decision to make.
First, we’ll make a green curry paste. Put 2 bunches of cilantro, some fresh ginger, 2 garlic cloves, a serrano chile, 1/2 cup unsweetened coconut, a tsp fish sauce, 1/2 tsp salt, 2 tsps brown sugar, and a 4-inch stick of fresh lemon grass (try PCC or Whole Foods) in a food processor. Blend to a coarse paste. Add a little ice water if needed.
Then, rinse 4 pounds mussels in cold water and remove their beards. Toss any mussels with broken shells or any that are not tightly closed.
In a wok, over medium-high flame, melt 2 Tablespoons butter. Toss in the mussels and stir them to coat. Bring the heat to high, add a cup of chicken broth or water, and put on the lid. Cook for 2 minutes. Then, add 1/2 cup of your green curry paste, stir, and keep cooking 4 or 5 more minutes until the mussels open.
Serve with some white wine and rosemary diamante bread from Essential Baking Company.
- Northwest Mussels in a Guinness Cream Broth (seattlefoodshed.wordpress.com)
- City Kitchen: Simple Mussels at Home – City Kitchen (nytimes.com)