Coconut Curry Mussels
Adapted from Everyday Food
The broth here is serious, serious business people. It will change your mussel-eating life. You will want to dip your bread in it until there’s no more bread left to dip. But that won’t stop you – you’ll grab a soup spoon and eat whatever is left in your bowl, wanting more with every additional slurp. Delicately spiced, fragrant, and summery – these mussels are at their finest. Having cooked many different versions, I can tell you these are, by far, my, and Andrew’s, favorite. You’ll want to make them over and over – as we have – even on a night when you’re beat. Because they’re that good.
3 tablespoons unsalted butter
3 stalks lemongrass, dry parts removed
3 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
1 can (13.5 ounces) coconut milk
3 tablespoons green Thai curry paste
3 pounds mussels, rinsed (discard open or cracked mussels)
2 tablespoons fresh lime juice (about 2 limes)
1/4 cup chopped fresh cilantro
1. In a large pot with a lid, melt butter over medium high. Pound the lemongrass with the back of the knife to bruise it, cut into 1-inch pieces. Add lemongrass, along with the garlic and ginger to the pot, and cook until fragrant, 1 minute. Whisk in coconut milk and curry paste, stir to combine, and bring to a summer over high heat.
2. Add the mussels, stir to combine, cover, and reduce heat to medium-high. Cook until mussels open, 5 minutes. Remove from heat and stir in lime juice and cilantro. Serve in bowls, along with toasted country bread or baguette slices. Be sure to discard mussels that aren’t open or that open slightly but refuse to budge any more without much force.
Serves 2 as a main course and 4 as an appetizer.