Thai Green Curry Mussels in Coconut Broth

Name: Thai Green Curry Mussels in Coconut Broth
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 pounds mussels clean, scrubbed, and debearded; 1 tablespoon olive oil; 3 lemongrass stalks spiky tops trimmed, crushed, and cut into 2 inch batons; 5 makrut lime leaves crushed; 1 inch ginger knob of, smashed and roughly chopped; 2 shallots thinly sliced; 2 cloves garlic roughly chopped; 14 ounces coconut cream Savoy or Aroy-d; 1 tablespoon green curry paste; 1 1/2 tablespoons fish sauce; 1/2 tablespoon sugar; 1/4 cup Thai basil leaves chopped, and extra for serving; jasmine rice unchecked▢ hot, for serving; lime wedges unchecked▢ fresh, for serving

BEYOND SWEET AND SAVORY

14Ingredients

35Minutes

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Ingredients

US|METRIC

4 SERVINGS

1 1/2 lb. mussels (clean, scrubbed, and debearded)

1 Tbsp. olive oil

3 lemongrass stalks (spiky tops trimmed, crushed, and cut into 2 inch batons)

5 makrut lime leaves (crushed)

1 inch ginger (knob of, smashed and roughly chopped)

2 shallots (thinly sliced)

2 cloves garlic (roughly chopped)

14 oz. coconut cream (Savoy or Aroy-d)

1 Tbsp. green curry paste

1 1/2 Tbsp. fish sauce

1/2 Tbsp. sugar

1/4 cup Thai basil leaves (chopped, and extra for serving)

jasmine rice (unchecked▢ hot, for serving)

lime wedges (unchecked▢ fresh, for serving)

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Thai Green Curry Mussels in Coconut Broth

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