Coconut Green Curry Mussels
A few weeks ago I went out to a restaurant in Manhattan that served mussels in every way I could dream of. They had classic versions with white wine and shallots, Belgian wheat beer, and bacon with onions, but they also had bold mussel dishes, like Moules Frites Thailandaise.
This Moules Frites Thailandaise had coconut milk, lemongrass, and curry. It was incredible! Mussels with white wine and shallots is a dish I’ve made at home many, many times, but the green curry coconut mussels were so exotic and delicious. I knew I had to recreate it at home and share with you!
When buying mussels, the first thing you want to do is get them out of any packaging they happen to be in. One time I had mussels delivered that were sealed tight in a plastic bag, and half of them were dead on arrival (yes, I wrote the company an email). The mussels need to be able to breathe, so place them in a large bowl in the fridge covered with a damp cloth until ready to use, which should be the same day you buy them.
When ready to cook, first we want to get our mussels cleaned up.
You will notice that some of the mussels have a little “string” hanging out of them, which is called the beard:
Grab the beard and pull it straight down toward the bottom hinge of the mussel. Make sure not to pull it any other way but down, or you could kill the mussel.
Next, scrub the outsides of the mussel shells with a nylon pad or brush. I’m always amazed by how much gunk comes off.
Now soak the mussels in cool water for 20 minutes:
Gently scoop the mussels out with your fingertips, being careful not to pick up any of the sand that’s likely in the bottom of the bowl.
Give them a rinse, and discard any broken, chipped, or open mussels (that means they are dead).
In a large pot, saute some yellow onion in butter until softened:
Add lots and lots of minced garlic, and cook for a minute until fragrant:
Add a tbsp of green curry paste:
Then add the mussels, and toss to coat:
Add seafood stock and coconut milk to the mussels, then cook until the mussels open:
Garnish with cilantro or fresh parsley:
Enjoy with crusty bread and white wine!
Coconut Green Curry Mussels
- 2 lbs fresh mussels
- 2 tbsp butter
- 1 cup chopped yellow onion (1/2 an onion)
- 2 tbsp minced garlic
- 1 tbsp green curry paste (I happened to use Thai Kitchen)
- 1 cup seafood stock
- 5.5oz can coconut milk
- fresh parsley or cilantro, for garnish
- crusty bread, for serving
- Clean the mussels with a nylon scrubber, de-beard them, and soak the mussels for 20 minutes. (See post above if you need further instruction).
- In a large pot, melt the butter over medium heat and cook the onion for about 5-8 minutes until softened. Add the minced garlic and cook for an additional minute, until fragrant. Add the green curry paste and stir to combine, then add the mussels. Stir to coat for one minute, then add the seafood stock and the coconut milk. Turn the heat to high, and cover the pan with a lid. Cook the mussels for about 5-8 minutes until they have opened.
- Discard any mussels that didn’t open during the cooking process (this means they were dead), and garnish the dish with fresh cilantro or parsley. Serve with crusty bread, and enjoy!