Thai Green Curry Mussels
- 1 can coconut milk - (14 fl oz)
- 1 tablespoon Thai green curry paste
- 1 stalk lemongrass
- 1 kaffir lime leaf - (optional)
- 1 tablespoon Asian fish sauce
- 1 1/2 pounds mussels scrubbed, and debearded if necessary
- 3 tablespoons slivered fresh basil or mint leaves
In a wok or large saucepan over medium-low heat, combine 1/4 cup of the coconut milk and the curry paste. Cut the bottom one-third of the lemongrass stalk into 1-inch pieces. Crush the pieces with the flat side of a chefs knife. Add to the wok along with the lime leaf. Increase the heat to medium and bring the curry mixture to a simmer. Cook, stirring occasionally, until fragrant, about 5 minutes.
Add the remaining coconut milk, 1/2 cup water and the fish sauce to the curry base and stir. Discard any open mussels that do not close to the touch, then increase the heat to high and add the mussels. When a few start to open, cover the wok and cook for 2 minutes. Uncover and, using a slotted spoon, transfer the opened mussels to individual bowls. Cover the wok again and continue to cook until the remaining mussels open, about 2 minutes more.
Transfer the mussels to the bowls, discarding any that have failed to open. Ladle the broth over the mussels, garnish with the basil and serve immediately.
This recipe yields 4 servings.