Green Curry: 2 jalapeños, seeded and chopped 1/2 shallot, minced 1 tbsp ginger, minced 5 cloves garlic, minced 2 tbsp fish sauce 2 tbsp green curry paste 2 tbsp vegetable oil 1 bunch cilantro, chopped (with stems)
Put in blender or food processor and purée until smooth. Can be refrigerated until you're ready to cook the mussels.
Coconut Cream: 1/3 cup white wine 1 shallot, minced 1 tbsp ginger, minced 1 tbsp garlic, minced 1/2 cup clam juice 1/4 cup brown sugar 1 tbsp fish sauce 2 cups heavy cream 2 cups coconut milk
Sweat the shallots, garlic, and ginger in a medium saucepan, about 2 minutes. Add clam juice, brown sugar, and fish sauce, and simmer 2 minutes more. Add cream and coconut milk. Bring to a boil, remove from heat and let cool. Can be refrigerated until you're ready to cook the mussels.
1 tbsp vegetable oil
3 pounds mussels, cleaned and debearded
To prepare mussels, heat a large, heavy-bottomed pot over high heat. Add green curry, then oil (in that order) and sauté a few seconds. Add mussels and toss to coat before adding coconut cream. Cover pot and cook until mussels open, about 2 minutes. Discard any that are unopened. Serve in your favorite vessel with grilled, crusty bread.