Coconut Green Curry Mussels

A trip to Whidbey Island's Penn Cove Mussel Festival this month has left me wanting to experiment with mussels in so many ways! A return trip to Coupeville this weekend meant that I absolutely had to replicate this amazingness:

Coconut Green Curry Mussels
1-1/2 lbs mussels, rinsed

3 T unsalted butter
3 stalks lemongrass, dry parts removed, or the equivalent of 3 stalks from a tube
3 cloves garlic, minced
2 T grated ginger
1 can (13.5 ounces) coconut milk 

3 T green curry paste
juice of 2 limes
1/4 C fresh cilantro, chopped

-Prep all of the ingredients before you start anything cooking. This dish comes together so quickly that you need to be prepared. So, juice the limes, grate the ginger, chop the garlic and cilantro, braise and cut up the lemongrass (or have your squeeze tube close), and rinse and weed out cracked or open mussels.

-Melt the butter in a large pot, over medium-high heat. Add lemongrass, garlic, and ginger. Stir and let cook until fragrant, about 1 minute. While whisking, add coconut milk and green curry sauce. Bring to a simmer over high heat.

-Add mussels. Stir and let cook, covered. In less than 5 minutes, the mussels will open. At this point, remove from heat and add the lime juice and cilantro. 

Recipe - la denver dish

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