Green Curry Mussels

Mussels

Cook Aquatic Foods

Adapted from Matunuck Oyster Bar, Rhode Island. This aromatic dish combines fresh mussels with a rich, homemade green curry sauce featuring coconut milk and warming spices. Perfect for showcasing the sweet, briny flavor of mussels in an exciting, globally-inspired preparation.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Makes 4 servings

Ingredients

For the Green Curry Sauce:

2 tablespoons untested sesame oil

1 shallot, diced (about 3 tablespoons)

2 garlic cloves, grated on a Microplane or minced

2-inch knob fresh ginger, grated on a Microplane or minced (2 tablespoons)

1 teaspoon curry powder

1/2 teaspoon ground cardamom

1/2 teaspoon ground nutmeg

1 tablespoon green curry paste

Two 14-ounce cans unsweetened coconut milk

2 teaspoons sugar

1 tablespoon fish sauce

1 lime, juiced (about 2 tablespoons)

Salt to taste

For the Mussels:

2 tablespoons vegetable or peanut oil

1 red onion, very thinly sliced (about 1 cup)

1 large carrot, very thinly sliced (about 2 cups)

1 red bell pepper, core and seeds removed, very thinly sliced (about 1 cup)

1 yellow bell pepper, core and seeds removed, very thinly sliced (about 1 cup)

1 serrano or Fresno chile, core and seeds removed, thinly sliced (optional)

2 pounds mussels, scrubbed, beards removed

1 bunch cilantro, chopped

1 lime, cut into wedges

Instructions

1. Make the curry sauce: Heat the sesame oil in a small saucepan over medium heat. Add the shallot, garlic, and ginger and cook until softened, about 5 minutes.

2. Add the curry powder, cardamom, nutmeg, and curry paste, stir well to incorporate, and toast the spices for 1 minute.

3. Add the coconut milk, sugar, fish sauce, lime juice, and salt to taste and whisk to combine. Bring to a simmer and cook for 5 minutes for the flavors to meld. Taste and adjust the salt as needed. Remove from the heat.

4. Prepare the mussels: Heat the vegetable oil in a large sauté pan over high heat. Add the onion, carrot, bell peppers, and chile and cook undisturbed until they begin to brown, about 4 minutes.

5. Add the mussels and toss to combine. Add the curry sauce, cover, and bring to a boil.

6. Reduce the heat to medium and cook until the mussels have opened, about 5 minutes. Discard any that remain unopened.

7. Divide among the bowls and garnish with cilantro and lime wedges.

Notes

You can substitute 32 ounces of store-bought green curry sauce for the homemade sauce to save time.

Nutritional information
(per serving):

520 calories, 28 g total fat, 24 g saturated fat, 580 mg sodium, 32 g carbohydrate, 85 mg cholesterol, 4 g total sugar, 3 g fiber, 35 g protein

Recipe Author

Barton Seaver, Founder and Chief Executive Officer of Coastal Culinary Academy, is one of the world’s leading sustainable seafood experts and educators. He advises along the seafood supply chain, from producers and distributors to foodservice operations and independent restaurants.

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