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Green Curried Mussels

Green Curried Mussels


  • 4 lbs Mussels in Shell 23-29 Count
  • 6 C Coconut Curry Broth

Coconut Curry Broth

  • 28 oz Coconut Milk
  • 3 Tbsp Green Curry Paste
  • 2 C Chicken Broth
  • 3 ea Lemongrass
  • 1/3 C Fish Sauce
  • 1 3/4 C Brown Sugar
  • 2 tsp Crushed Red Pepper
  • 3/4 C Lime Juice, Fresh
  • 1/4 C Cilantro, fresh, picked and chopped
  • 1/4 C Basil, fresh, picked and chopped
  • 1/4 C Mint, fresh, picked and chopped


  1. Peel and chop ginger in a robocoupe. Add coconut milk, ginger, curry paste, smashed lemongrass bulbs, and chicken stock to pot. Bring to a simmer and cook for 30 minutes. Strain through a chinois. Stir in, while the broth is still hot, fish sauce, crushed red pepper, lime juice, brown sugar, and chopped fresh herbs.
  2. Heat a large pan with a lid over medium high heat. Add mussels and coconut curry broth. Bring to a simmer and cover. Let cook until all the mussels open up and are hot all the way through.
  3. To serve, divide into large bowls big enough to hold mussels and broth. Garnish with chopped fresh parsley or cilantro. Serve with cocktail fork, a spoon for the broth and a side bowl for mussel shells. Add mei fun noodles or roasted potatoes for a heartier dish.