Thai Green Curry Mussels
Fall is finally here in Colorado! The colors are changing in the mountains, the cool weather is creeping in every morning/night and the days are getting shorter. While there are a lot of classic fall favorites to look forward to, I thought I would throw in something an little different into the mix that will still make you feel cozy: Thai Green Curry Mussels! These are an absolute household favorite and have a sauce that keeps on giving after all the mussels are done.
Ingredients
Serves 4
2.5 lbs sustainable mussels (de-bearded & scrubbed of barnacles; I order mine from Taylor Shellfish - Totten Inlet Mussels; be sure to discard any cracked mussels)
2 tbsp of coconut oil
1 medium shallot (thinly sliced)
4 garlic cloves (minced)
1 bunch green onions (chopped)
1/4 - 1/3 cup green curry paste (I use Thai Kitchen Premium Green Curry Paste)
1 13.5-14 oz can of full fat Coconut Milk
1 cup wine (I used a Muscadet which is ideal for pairing with shellfish)
1 lime (juiced and zested)
1 stick of lemongrass
1/4 cup Thai basil (Thai basil is preferred but Italian works fine too)
1/4 cup cilantro stems (chopped)
1/4 cup cilantro leaves (chopped)
1/2 loaf of french bread or sourdough
Additional items
Deep cast iron skillet with lid (I would recommend something like the Staub 4qt Cocotte)
Method
Heat coconut oil on med-high and saute the shallots and garlic until fragrant (about 2-3 minutes).
Stir in the green curry paste until it coats the shallots and then add the wine. Cook off the alcohol then stir in the coconut milk and green onions.
Bring the mixture to a boil and add in the mussels and cover for 15 minutes or until all the shells open. You can give the pot a little shake midway though and discard any that do not open.
Sprinkle with thai basil, cilantro leaves and lime zest and lime juice to taste.
Gently spoon some of the sauce over the open mussels and serve with toasted bread to dip in the AMAZINGLY addictive sauce and enjoy!
