Made this last night and it is truly luscious. It is a menu item on a very good restaurant here--our kids have had it there.
Presented by Chef Larry Schreiber, Good Food
Green Curry:
2 jalapeños, seeded and chopped
1/2 shallot, minced
1 tbsp ginger, minced
5 cloves garlic, minced
2 tbsp fish sauce
2 tbsp green curry paste
2 tbsp vegetable oil
1 bunch cilantro, chopped (with stems)
Put in blender or food processor and purée until smooth. Can be refrigerated until you're ready to cook the mussels.
Coconut Cream:
1/3 cup white wine
1 shallot, minced
1 tbsp ginger, minced
1 tbsp garlic, minced
1/2 cup clam juice
1/4 cup brown sugar
1 tbsp fish sauce
2 cups heavy cream
2 cups coconut milk
Sweat the shallots, garlic, and ginger in a medium saucepan, about 2 minutes. Add clam juice, brown sugar, and fish sauce, and simmer 2 minutes more. Add cream and coconut milk. Bring to a boil, remove from heat and let cool. Can be refrigerated until you're ready to cook the mussels.
1 tbsp vegetable oil
3 pounds mussels, cleaned and debearded
To prepare mussels, heat a large, heavy-bottomed pot over high heat. Add green curry, then oil (in that order) and sauté a few seconds. Add mussels and toss to coat before adding coconut cream. Cover pot and cook until mussels open, about 2 minutes. Discard any that are
Presented by Chef Larry Schreiber, Good Food
Green Curry:
2 jalapeños, seeded and chopped
1/2 shallot, minced
1 tbsp ginger, minced
5 cloves garlic, minced
2 tbsp fish sauce
2 tbsp green curry paste
2 tbsp vegetable oil
1 bunch cilantro, chopped (with stems)
Put in blender or food processor and purée until smooth. Can be refrigerated until you're ready to cook the mussels.
Coconut Cream:
1/3 cup white wine
1 shallot, minced
1 tbsp ginger, minced
1 tbsp garlic, minced
1/2 cup clam juice
1/4 cup brown sugar
1 tbsp fish sauce
2 cups heavy cream
2 cups coconut milk
Sweat the shallots, garlic, and ginger in a medium saucepan, about 2 minutes. Add clam juice, brown sugar, and fish sauce, and simmer 2 minutes more. Add cream and coconut milk. Bring to a boil, remove from heat and let cool. Can be refrigerated until you're ready to cook the mussels.
1 tbsp vegetable oil
3 pounds mussels, cleaned and debearded
To prepare mussels, heat a large, heavy-bottomed pot over high heat. Add green curry, then oil (in that order) and sauté a few seconds. Add mussels and toss to coat before adding coconut cream. Cover pot and cook until mussels open, about 2 minutes. Discard any that are