Name: Thai Curry Mussels
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 2 tablespoons peanut oil; 1 Tbs fresh ginger, minced; 2 cloves fresh garlic, minced; 1 serrano pepper, minced; 3 tablespoons Thai green curry paste; ¼ cup rice wine vinegar; can unsweetened coconut milk; 1 tablespoons fish sauce (nam pla); 2 limes; 1 1/2 pounds mussels, debearded and scrubbed; ¼ cup of fresh basil and cilantro chopped together

Ingredients

Scale

2 tablespoons peanut oil
1 Tbs fresh ginger, minced
2 cloves fresh garlic, minced
1 serrano pepper, minced
3 tablespoons Thai green curry paste
¼ cup rice wine vinegar
can unsweetened coconut milk
1 tablespoons fish sauce (nam pla)
2 limes
1 1/2 pounds mussels, debearded and scrubbed
¼ cup of fresh basil and cilantro chopped together

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Instructions

Heat a wok or large pot on the stove over medium high heat with the peanut oil, then add in ginger, garlic, and pepper and sauté until soft.
Then add in the curry paste and stir to combine with the vegetables.
Then add in the coconut milk, vinegar and fish sauce and simmer 10 minutes to allow the flavors to intensify.
Next, prepare your mussels and then add them to the simmering broth, stir and then cover with the pot’s lid and steam 3 minutes or until they’re all opened.
Move the mussels to a serving dish and garnish with fresh herbs and lime wedges.

Prep Time: 20 mins
Cook Time: 5 mins