Thai Green Curry Mussels
- 1 can (14 fl. oz.) coconut milk
- 1 Tbs. Thai green curry paste
- 1 stalk lemongrass
- 1 kaffir lime leaf (optional)
- 1 Tbs. Asian fish sauce
- 1 1/2 lb. mussels, scrubbed and debearded if
- 3 Tbs. slivered fresh basil or mint leaves
Add the remaining coconut milk, 1/2 cup water and the fish sauce to the curry base and stir. Discard any open mussels that do not close to the touch, then increase the heat to high and add the mussels. When a few start to open, cover the wok and cook for 2 minutes. Uncover and, using a slotted spoon, transfer the opened mussels to individual bowls. Cover the wok again and continue to cook until the remaining mussels open, about 2 minutes more.
Transfer the mussels to the bowls, discarding any that have failed to open. Ladle the broth over the mussels, garnish with the basil and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Seafood, by Jay Harlow (Oxmoor House, 2007).