Green Curry Mussels

Name: Green Curry Mussels
Ingredients: 2 pounds mussels; 1 tablespoon canola oil; 1 - 2 stalks of lemongrass, inner part only finely minced; 1 tablespoon grated ginger; 1 tablespoon minced garlic; 2 serrano peppers, finely minced (seeded if you don't want a ton of heat); 2 shallots, minced; 1 bunch cilantro- stems finely minced and leaves chopped; 3 tablespoons green curry paste; 14 ounces can of full fat coconut milk; 2 limes, juiced; naan, grilled or heated in the oven for serving

12 ingredients

6 steps

Ingredients

2 pounds mussels
1 tablespoon canola oil
1 - 2 stalks of lemongrass, inner part only finely minced
1 tablespoon grated ginger
1 tablespoon minced garlic
2 serrano peppers, finely minced (seeded if you don't want a ton of heat)
2 shallots, minced
1 bunch cilantro- stems finely minced and leaves chopped
3 tablespoons green curry paste
14 ounces can of full fat coconut milk
2 limes, juiced
naan, grilled or heated in the oven for serving

Directions

1

Wash, scrub and de-beard the mussles. Set aside in a colander.
2

Add oil to a stock pot over medium heat. Add garlic, ginger, lemongrass, serrano, shallots, and cilantro stems. Sweat for 5 minutes. If starting to brown, turn down heat.
3

Add curry paste and cook for another 2 or 3 minutes until fragrant
4

Stir in the can of coconut milk and bring to a simmer and reduce by 1/3.
5

Add mussels and cover stockpot. Cook until you see all of the mussels open.
6

Remove from the heat and add lime juice and as much of the cilantro leaves as you want. Serve with warm naan.