Coconut Curry Mussels Print Email

3 tablespoons unsalted butter
3 stalks lemongrass, dry parts removed
3 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
1 can (13.5 ounces) coconut milk
3 tablespoons green Thai curry paste
3 pounds mussels, rinsed (discard open or cracked mussels)
2 tablespoons fresh lime juice (about 2 limes)
1/4 cup chopped fresh cilantro

In a large pot with a lid, melt butter over medium high. Pound the lemongrass with the back of the knife to bruise it, cut into 1-inch pieces. Add lemongrass, along with the garlic and ginger to the pot, and cook until fragrant, 1 minute. Whisk in coconut milk and curry paste, stir to combine, and bring to a summer over high heat.

Add the mussels, stir to combine, cover, and reduce heat to medium-high. Cook until mussels open, 5 minutes. Remove from heat and stir in limejuice and cilantro. Serve in bowls, along with toasted country bread or baguette slices. Be sure to discard mussels that aren’t open or that open slightly but refuse to budge any more without much force.

Serves 2 as a main course and 4 as an appetizer. -Adapted from Everyday Food