Mussels with Thai Curry

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I had never cooked mussels before.  It seemed daunting.  Then I saw a recipe in Food Everyday by Martha Stewart for curried mussels.  It looked interesting so I gave it a try and added my own flair to it by adding this and that.  The end result was a pot of steaming, tantalizing mussels.  I invited my friend over–when I looked over she was licking the sauce off of the shells.  In other words, make this.  I recommend serving this with toasted baguette for dipping.  Slice french bread on an angle and drizzle with olive oil and bake at 350 degrees until golden brown.

Serves 4

Prep the mussels

Scrub 3 lbs of mussels with a stiff sponge or brush under cold water.  If the “beards” are still attached, trim them with a knife.  While cleaning the mussels, discard the ones with broken shells.  Lightly tap the hinge end of any open shells on a work surface.  Discard the ones that don’t close.

For the broth

  • 1 tbsp. unsalted butter
  • 2 garlic cloves, minced
  • 2 tbsp. minced peeled fresh ginger
  • 1 can (13.5 0z) unsweetened coconut milk
  • 3 tbsp. green or yellow Thai curry paste (I used green and LOVED it)
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro

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In a large pot with a lid, melt the butter over medium high heat.  Add garlic and ginger and cook until fragrant, 1 minute.  Whisk in the coconut milk, sugar, salt and curry paste and bring to a simmer over high.  Add mussels and stir to combine.  Cover and reduce heat to medium-high.  Cook until mussels open, about 5 minutes, stirring once.  Discard unopened mussels.  Remove the pot from heat and stir in the lime juice and cilantro.

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One thought on “Mussels with Thai Curry

  1. It was great to speak with you the other day about mussels. I always thought they were nasty and that I only like clams. It was good to hear that the mussels were actually more tender than the clams. I will try this recipe when you are home for the summer and we can lick the shells clean together!

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