Author Notes: One of my favorite restaurants serves green curry mussels with naan for mopping up the pot liquor. Every time we go, it is a must order so I decided I had to recreate it at home. I purchase pre-made naan because baking and I have never gotten along but you could make your own. —Tony S
Serves: 4 as an appetizer
Ingredients
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2
pounds mussels
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1
tablespoon canola oil
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1 – 2
stalks of lemongrass, inner part only finely minced
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1
tablespoon grated ginger
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1
tablespoon minced garlic
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2
serrano peppers, finely minced (seeded if you don’t want a ton of heat)
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2
shallots, minced
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1
bunch cilantro- stems finely minced and leaves chopped
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3
tablespoons green curry paste
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14
ounces can of full fat coconut milk
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2
limes, juiced
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naan, grilled or heated in the oven for serving
Directions
- Wash, scrub and de-beard the mussles. Set aside in a colander.
- 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.
- Add curry paste and cook for another 2 or 3 minutes until fragrant
- Stir in the can of coconut milk and bring to a simmer and reduce by 1/3.
- Add mussels and cover stockpot. Cook until you see all of the mussels open.
- Remove from the heat and add lime juice and as much of the cilantro leaves as you want. Serve with warm naan.
Photo by Tony S