Green Curry Mussels with Ginger and Coriander
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!.
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.
Curried mussels
Green Curry Mussels
Ingredients
- 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
Instructions
- 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
Options
- Add sugar snap peas when adding the mussels
- Serve with sliced chilli
Green curry mussels
Fab dish, it’s on my shortlist for a feature. Cheers
Great recipe – I love mussels too. I’ve just posted on my blog ‘The Good the Bad and the Italian’ about my Italian foraging for mussels in Sydney in the 1960s. Enjoy. http://ambradambra.wordpress.com/2013/10/30/working-out-for-our-mussels/
I really do enjoy mussels but am pretty much in a rut when it comes to preparing them. This green curry recipe sounds great and would make the perfect way to shake things up. I’m not so sure I can find cleaned, frozen mussels but I can get fresh anytime. If I can shave my face I can de-beard a few mussels — probably with less blood shed. (Note I said probably.) 🙂
Thats funny John, I am sure you can shave mussels without blood shed. The mussels we get here are not frozen but fresh, cleaned and then packaged. So start shaving if you can’t find these
I bet your recipe was better anyway Tania! What a great dish, and you’re right we do love Thai food indeed 🙂
You certainly have some stories to tell about your trips overseas- I bet the uncensored ones are scorching! 🙂 X
As you know, we made this last night! It’s a fabulous recipe, thanks T! xx
3 months in Thailand, you lucky thing! I do love a good mussel dish and love love love Thai green curry. Never had it together though, thanks for posting Tania xx
Mussels in green curry…that’s new for me. I love your serving recommendation with quinoa or barley.
I hope you didn’t do any damage with that wok. 🙂
Lovely photos and it’s great to learn more about your past through each post.
There’s something so satisfying about a big bowl of mussel isn’t there? Funny about the wok hitting everyone – at least you had a self defence strategy if ever required.
You certainly do have some good stories to tell from your traveling days! I do love all the colours that are in this dish. I’m sure it’s full of flavour xx
I have never seen or tried green curry mussels! What a great idea though – they are so often served with tomato /chilli but this would be a lovely alternative.
Just love your photography! How wonderful .. the recipe sounds divine too. Yum!
Your mussels look delicious!