Green Curry Mussels - | WBTV Charlotte

Green Curry Mussels

Presented by Chef Larry Schreiber, Good Food

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.
 

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