Green Curry Mussels

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Mussels with green curry

Mussels with green curry

 

When I found these cleaned ready to cook Mussels, the first thing I wanted to do was to eat them with some chilli. After I had cooked them with a Thai Green curry broth I flipped over the pack to find a Green Curried Mussel Recipe on the back. I had to laugh. Australia how you love Thai Food!.

Green Curry Mussels in a black bowl

Mussels in curry sauce

I particularly like mussels with chilli. At one time I spent 3 months living in Thailand on Cheweng beach, doing a bit of work in the kitchen and talking people at the ferry into coming to stay at “our” place. Each time there was a full moon I would go to the market buy mussels, chilli, lime, ginger, garlic & sometimes a local curry paste, I’d cook up a wok full of mussels and share them with who ever was staying at the time. After mussels we headed off to dance and drink Mekong Whisky. What a life! When I left Chaweng beach I tied the wok to the back of my back pack and each time I picked up my pack or put it down the wok swung out and hit whoever was in it’s radius.

Green Curry Mussels

Curried mussels

5.0 from 3 reviews
Green Curry Mussels
 
My Kitchen Stories: 
Quick easy and delicious, sure beats eating Mussels with tomato and wine. Give this one a go serving with rice or throw some cooked Quinoa or barley into the sauce before serving
Ingredients
  • 1 onion diced
  • 1 clove garlic crushed
  • 1 Tablespoon of grated ginger
  • 40 ml vegetable oil 2 Tablespoons
  • 20 gm green curry paste (1 Tablespoon, more if you want)
  • 1 kg pack of cleaned mussels
  • 1 teaspoon sugar
  • 20 ml Fish Sauce (1 Tablespoon)
  • ½ bunch of chopped coriander
  • 250 ml coconut milk or ½ stock / ½ coconut (1 cup)
  • 2 tablespoons fried eshallots ( from Asian stores)
Instructions
  1. Choose a medium sized deep heavy pot. Heat the pot gently and add the oil, onion, garlic, ginger and green curry paste and sweat on low till translucent.
  2. Add the sugar , fish sauce and coconut milk and bring up to the boil. Taste (does it need more sugar or anything else?)
  3. Add the drained mussels and add a lid. Bring back up to the boil then take off the heat. Shake the pot occasionally till the mussels are opened.
  4. Sprinkle over chopped coriander & fried eschallots
Options
  1. Add sugar snap peas when adding the mussels
  2. Serve with sliced chilli
 

Green Curry Mussels in two bowls ready to be eaten

Green curry mussels

www.mykitchenstories.com.au

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