Mussels in Green Curry-Coconut Broth
Mussels are sometimes open before cooking however they should close when tapped on the counter, any that don’t close have died and should be discarded. Look for Mike’s Organic Curry Love curry paste, small-batch curry paste made from organic ingredients and with no additives, you’ll taste the difference.
- 1 Tbsp Metropolitan Market coconut oil
- 2 Tbsp Thai green or red curry paste
- 1 large garlic clove, peeled and smashed
- 1 Fresno chile pepper, thinly sliced crosswise
- 1 (14 oz) can coconut milk
- 2 Tbsp fish sauce
- 1 Tbsp light brown sugar
- 2 pounds mussels, scrubbed and de-bearded*
- 1/4 cup cilantro, roughly chopped
- 1 lime, quartered
- Crusty baguette
- Heat a large saucepan over medium heat. Add coconut oil and once melted, add curry paste, garlic, and Fresno chile. Cook, stirring often, until fragrant, about 3 minutes.
- Add the coconut milk, increase heat to medium-high and bring mixture to a simmer, stirring to incorporate curry paste into the coconut milk.
- Once simmering, stir in fish sauce and sugar. Add mussels, cover pan and simmer until mussels open, about 5 minutes.
- Transfer mussels and broth to a large shallow serving dish, discarding any mussels that haven’t opened. Garnish with chopped cilantro and serve with lime quarters and crusty bread for soaking up broth.
- *To remove the beard, the filament that attach mussels to rocks, hold the mussel upright and use your fingers to pull the beard firmly down towards the hinge. De-beard mussels just before cooking.