Green Curry Mussels with Ginger and Coriander
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!.
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
- 100 gm onion diced
- 1 clove garlic crushed
- 1 Tablespoon ginger grated
- 40 ml vegetable oil
- 20 gm green curry paste
- 1 kg cleaned mussels
- 1 teaspoon sugar
- 20 ml fish sauce 1 Tablespoon
- 1/2 bunch coriander chopped
- 250 ml coconut milk or 1/2 stock / 1/2 coconut
- 2 tablespoons fried eshallots Asian stores
- 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.
- Add the sugar , fish sauce and coconut milk and bring up to the boil. Taste (does it need more sugar or anything else?)
- 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.
- Sprinkle over chopped coriander & fried eschallots
- Add sugar snap peas when adding the mussels
- Serve with sliced chilli