Thai Lemon Grass Mussels

By KimChi381

These mussels can be enjoyed on their own or served with sticky rice to sop up the flavorful lemon scented juices. All hands are on deck for this dish, because using your hands is the easiest way to enjoy this quick spiced up dinner. For an added kick of heat, double up on the curry paste.

Ingredients

• 1 tbsp (15mL) Western Family canola oil onion, finely chopped
• 1 onion,finely chopped
• 4 cloves garlic, minced
• 2 stalks lemon grass, trimmed and chopped
• 1 tbsp (15mL) Thai green or yellow curry paste
• 2 pkgs (907g each) fresh cultivated mussels
• 3 green onions, chopped
• 3/4 cup (175mL) chicken broth
• 2 tbsp (25mL) chopped Longo's fresh corriander
• Chopped green onion (optional)

Details

Servings 4
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

1. In a large shallow saucepan or deep skillet, heat oil over medium heat and cook onion, garlic and lemon grass for about 5 mins or until softened and fragrant. Add curry paste and cook, stirring for about 30 secs. Add mussels and green onions and stir to coat. Add broth and bring to a boil. Cover and cook for about 8 mins or until mussels are open. Stir in corriander before serving. Serve sprinkled with green onions, if using.