Green curry mussels
Have you ever woken up craving something specific to eat? It happened to me this morning, and the craving was for mussels. No specific preparation, just plump, juicy mussels. It's a little weird, I know. They must've been in a dream. Anyway, after breakfast I scrapped my original plan for dinner and hopped online to surf for some mussel inspiration. I eventually came across a green curry recipe by Andy Baraghani at Bon Appetit. His dish didn't actually include any mussels (it was vegetarian) but I decided to use it anyway as a jumping off point. It worked like a charm. For convenience, I used frozen half-shell mussels. Feel free to replace them with fresh mussels if they're available to you. Regardless which you use, it's gonna be delicious.
Green curry mussels
Have you ever woken up craving something specific to eat? It happened to me this morning, and the craving was for mussels. No specific preparation, just plump, juicy mussels. It's a little weird, I know. They must've been in a dream. Anyway, after breakfast I scrapped my original plan for dinner and hopped online to surf for some mussel inspiration. I eventually came across a green curry recipe by Andy Baraghani at Bon Appetit. His dish didn't actually include any mussels (it was vegetarian) but I decided to use it anyway as a jumping off point. It worked like a charm. For convenience, I used frozen half-shell mussels. Feel free to replace them with fresh mussels if they're available to you. Regardless which you use, it's gonna be delicious.
Cooking Instructions
- 1
Add the first 7 ingredients (but only 1 tbsp palm sugar) to a food processor along with a good pinch of salt and a few tbsp water. Blitz until you get a paste that resembles pesto, except smoother and much more sharply fragrant.
- 2
Add a few tbsp coconut oil to a large wok on medium-high heat. Lay in the choy mue, cut side down. Be careful, because it'll splatter. Let sear about 5 minutes. Press down lightly on the choy to make sure they make full contact with the pan. Once browned, remove the choy and set aside.
- 3
Add the curry paste to the wok and let cook about 5 minutes. The paste will dry up a little and turn darker and duller in colour. Add the coconut milk, then fill the can halfway with cold water and add that as well. Bring the sauce to a simmer and let cook 5 minutes. Add the rest of the palm sugar and the fish sauce and give it a taste. Add extra palm sugar and fish sauce as needed.
- 4
Add the mussels to the sauce. The mussels are already cooked, so you're really only bringing them up to temperature. This shouldn't take more than 6 to 8 minutes. Add the red pepper and simmer a final minute. Serve with the seared choy on top and a big bowl of freshly steamed rice to soak up all the lovely, delicious sauce.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Green curry mussels Green curry mussels
Combining the spicy and sweet flavours of green curry with the savoury taste of mussels, this quick and simple dish is a must try for seafood fans.
-
Green Curry Green Curry
Of course, this is good for lunch. It is a family staple at our house.Add salt if you feel something is missing. The curry will be tastier. Recipe by CoconuT
-
Seafood with homemade green curry Seafood with homemade green curry
I used to make curry using store bought curry paste. Boy, was that silly. Making homemade curry is not only easy, it's so much fresher and more delicious than anything you can buy premade.
-
-
My Seafoods & Veggies Creamy Green Curry My Seafoods & Veggies Creamy Green Curry
I always wanted to make this easy and quick recipe. Total preparation: 30 minsCooking: 30 minsServings : 4-5Best with White or Mixed Brown rice!
-
Thai Green Curry Thai Green Curry
I make this every year, so I decided to make a recipe for it. I make this dish whenever I'm not feeling well or want more energy.If you can't find shrimp paste, add one teaspoon of fish sauce instead. This dish is spicy, so it is not recommended for children. Be careful not to let the curry boil for too long as the components of coconut milk will break apart and the oil will float to the top, which will compromise the flavor. Recipe by Nobutakun -
Simple green curry paste Simple green curry paste
It's Monday, you're tired from the start of another workweek, you're short on time, you need to get the kid(s) fed so you can put in some quality time before bed, but you still want something satisfying and delicious for dinner. What do you do? Well, you can start by whipping up this green curry paste. It's quick, it's tasty, and it has a little spinach thrown in, the addition of which simultaneously turbocharges the colour while sneaking in a little healthy goodness. Just mix it in a pan with some coconut milk, a spoonful or two of palm sugar, your protein of choice, and a little leafy veg, and you're done.A little note about the below recipe...which isn't really a recipe as much as a guideline. Honestly, I didn't keep super-close track of the ingredients, so play with the quantities however you like and make the curry you want to eat. It'll still be delicious. -
Green Curry Chicken and Eggplant Green Curry Chicken and Eggplant
This is a classic Thai dish. It is one of our daughter’s favorite when she eats out so I did some research and this is the recipe I came up with.
-
Chicken Green Curry Chicken Green Curry
Green curry from scratch. Substitute meat and vegetables as preferred. Tip: I cook for 2, so I prepare the full curry paste recipe and put half in the freezer for next time.
-
Japanese-Style Green Curry Japanese-Style Green Curry
I yearn for Thai green curry...But where on earth do they sell green curry paste?!They never have it in countryside supermarkets no matter how hard you look.Then why not make it?This is a recipe that I came up with through trial and error using ingredients that were readily available.The tofu milk easily separates if boiled, so heat gently while stirring with a spatula.I use green yuzu peppers and not red ones.Sequel: It seems to be better to use 6-sided green peppers as opposed to 5-sides ones as they are sweeter♡. Recipe by Marshan -
Green Curry Baked Chicken Breasts Green Curry Baked Chicken Breasts
The green curry topping gives a nice hint of spice to this easy weekday dinner. -
Authentic and Easy Thai Green Curry Authentic and Easy Thai Green Curry
My friend got this recipe from the mother of a Thai friend and I came up with my own easy way to make it.-I want to use just the 250 ml packet of coconut milk, so I add water to dilute. But if you aren't worried about calories, you can use 100% coconut milk without adding water.-Restaurants usually use straw mushrooms, but you can use any kind of mushrooms you have on hand. Recipe by hirokoh
More Recipes
Comments (2)