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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Steamed Mussels with Thai Green Curry Broth Recipe

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This recipe for Steamed Mussels with Thai Green Curry Broth is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Broth:
1 Tablespoon vegetable oil
1 shallot thinly sliced
1 small red bell pepper finely diced
¼ cup chopped green onions
2 garlic cloves minced
2 Tablespoons green curry paste
1 can (14 oz) unsweetened coconut milk
½ cup water (or chicken stock)
2 tablespoons fish sauce
1 tablespoon packed brown sugar
Zest and juice of 1 lime
Mussels:
2 pounds mussels, scrubbed and debearded
3 tablespoons of chopped coriander
3 tablespoons of chopped Thai or Italian basil (optional)
Lime wedges
Directions:
Directions:
Broth:
Heat oil in large pot over medium heat and cook shallot and bell pepper for 3-5 minutes until soft.
Add green onion, garlic and curry paste and cook with continuous stirring for 2 minutes.
Add coconut milk, water, fish sauce, brown sugar, lime zest and juice. Boring to boil, taste and adjust seasoning.
The broth can be cooled and stored for a few days of left at room temp for a few hours.

Mussels:
Heat broth to a gentle boil and add mussels. Lower heat, cover pot and cook until all mussels open in about 3-5 minutes.
Stir in fresh herbs and serve in bowls with lime wedges.
Nice with bread or rice.
Do not eat mussels that fail to open.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
The shallot and green onions can be replaced with diced sweet onion.
Green Thai curry paste varies in "heat" with the brand so how much you need will also vary. The degree of "heat" is a personal preference.
I often do not have basil and find it not essential.
If you have leftover mussels you can very gently reheat them.
If you have more mussels than you will eat. Leave the extra ones uncooked and save the broth to cook them the next day.
Fresh mussels are essential. If possible find out what day you seafood store receives them and plan to buy them then and use them in 1-2 days.
For "moule frites" serve the mussels with french fries.

 

 

 

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