I have a soft spot in my stomach for shellfish and especially mussels. It might have started after our trip to Barcelona where we were served mussels at almost every meal and fell in love. I love the connection that city has with the sea and the passion the people have over their food. It’s hard not to love seafood after visiting this part of Spain. But especially after that trip, I find myself ordering mussels whenever they’re on the menu (usually only when we’re close to the sea!) Here, late September starts the mussel season which are harvested on the nearby coasts of Germany, Belgium and the Netherlands and delivered fresh and alive to the supermarket.
Since I’m enamored (and slightly obsessed) by Asian flavors of all sorts, it was a no brainer that I had to pair these beautiful mussels with a coconut curry sauce. Thai green curry is very flavorful and often quite spicy but is balanced well with the coconut milk. The cilantro is super fragrant and the coconut lovely and creamy, but the taste that completes this dish is by far the lime juice. It cuts through the flavors and makes everything all the more flavorful.
They only take 10 minutes to pull together, so just place a big bowl of these in the middle of the table and dig in! A big pot of mussels is very much a sharing dish. One with people you aren’t afraid to get dirty in front of! They taste best with bit of crusty bread to sop up the delicious coconut curry or even with a side of freshly fried chips! Yum!
Thai Green Curry Mussels
- 1 kg mussels, washed and debearded
- 1 tbsp vegetable oil
- 1 shallot, finely chopped
- 1 red chili, finely sliced
- 1/2 inch ginger, finely chopped
- 1 clove garlic, finely chopped
- 1 1/2 tbsp green curry paste
- 10oz coconut milk
- 1 tbsp fish sauce
- 1 lemongrass stalk, quartered
- 1 lime
- bunch of coriander, roughly chopped
In a large deep pan, heat 1 tbsp vegetable oil over medium heat. Once hot, add in the shallot, 1/2 of the chili, ginger, and garlic. Fry gently until just softened. Add the curry paste and let fry for 30 seconds or so until fragrant, making sure to stir so it doesn’t stick. Add the coconut milk, fish sauce, and lemongrass and cook for a further 5 minutes until gently boiling.
Add in the mussels and cover with a lid. Steam the mussels for 4-5 minutes until they’re opened (Discard any that have not opened). Stir in the juice of 1 lime and garnish with coriander and the rest of the sliced chili. Serve while hot. Serves 3-4 as an appetizer.