epicurious
Green Curry Mussels
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
👥 4 Servings⏱️ Prep & Cook: 40 min👤 Arnold Myint📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
- ●bowl
📝 Preparation Steps
1
Fill a medium saucepan three quarters full of water and bring to a boil over high heat. Add 2 oz. (55 g) bamboo shoot strips and cook to release their impurities, 15–⏱️ 30 minutes. Drain the bamboo shoots, then either slice or shred. Do Ahead: The prepared bamboo shoots can be stored in an airtight container in the refrigerator for up to 1 week.
2
In a large, high-sided sauté pan with a lid, combine 2 Tbsp. green curry paste and 2 Tbsp. coconut milk and cook over medium-high heat, stirring, until fragrant, about ⏱️ 1 minute. Add prepared bamboo shoot strips, ¼ white onion, thinly sliced, ½ green bell pepper, thinly sliced, and 1 lb. (455 g) mussels, scrubbed and debearded, and cook for ⏱️ 1 minute. Add 1 Tbsp. fish sauce, 1 Tbsp. sugar, 4 green Thai eggplants, cut into quarters (or sub green tomatoes), and ½ cup (120 ml) nam sai (clear bone broth), cover, and cook until the mussels pop open, about ⏱️ 4 minutes. Discard any mussels that do not open. Stir in remaining ¾ cup plus 2 Tbsp. coconut milk.
. (55 g) bamboo shoot strips2 oz. green curry paste2 Tbsp(240 ml) coconut milk, divided1 cup. (455 g) mussels, scrubbed and debearded, preferably PEI1 lb. fish sauce1 Tbsp. sugar1 Tbsp
3
Transfer to a serving bowl, top with fresh Thai basil, hand ripped, and serve immediately with toasted baguette slices (or toast points) and steamed rice.
(240 ml) coconut milk, divided1 cupFresh Thai basil, hand rippedToasted baguette slices (or toast points)Steamed rice
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...