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Green curry and coconut milk
This is a classic thai flavor combination. The heat from the green curry is balanced by the coconut milk. This recipe makes a nice change of pace for mussels. Further, the curry and coconut milk are both canned items and can remain in your pantry indefinitely until you make this recipe. So it is a good recipe to make on short notice. Lastly, any leftover broth makes a delicious sauce for fish.
Ingredients:
2 pounds or about 30 cleaned fresh mussels
1 Tablespoon olive oil
1 clove garlic, peeled and chopped fine
1 Tablespoon green curry
1/4 cup white wine
2/3 cup coconut milk
Method:
With pan on medium heat, add the oil and garlic. Cook until the garlic is fragrant, about one minute. Add the green curry and saute for one more minute.
Add the wine. Turn the heat to high. Add the mussels. Cover the pan with a lid.
After three minutes, stir the mussels and remove any that have opened wide. Add the coconut milk and replace the lid.
After two more minutes, stir the mussels again to blend the curry and coconut milk. Inspect the mussels. The mussels should be open wide. If not, cook for another minute or so, until all mussels have opened. Remove the pan from the heat and serve.
Green's Island Camp > Mussels
