Green Curry Mussels
Kaffir limes are common in Southeast Asian and South Asian cuisine. The fruit is highly aromatic and the leaves can be found fresh, frozen, or dried in most Asian grocery stores.
Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Medium
- 2 Tbsp. vegetable oil
- 2 large garlic cloves, finely minced
- 1 fresh lemongrass stalk, tender inner white bulbs only, minced
- 4 thin slices ginger or galangal
- 1 jalapeño pepper, seeded and minced
- 2 Tbsp. green curry paste
- ½ Tbsp. fish sauce
- 4 Kaffir lime leaves
- 1 cup clam juice
- ½ cup coconut milk
- 2 lbs. black mussels, scrubbed and debearded
- ¼ cup cilantro leaves
- Heat a wok or large skillet over medium-high heat and add the oil. Once the oil is hot, add the garlic, lemongrass, ginger, and jalapeño pepper and stir-fry for 30–45 seconds.
- Stir in the curry paste, fish sauce, and Kaffir lime leaves and cook for 1 minute.
- Add in the clam juice and coconut milk and allow the liquids to come to a boil.
- Add in the mussels, stir the contents, and cover with a lid. Cook for 5–7 minutes or until the shells have opened.
- Transfer the mussels to a large serving dish and sprinkle the top with cilantro.