Recipe by CHRISSYG
There is this cool little Belgian Bar in Philadelphia's Center City that serves like a million different beers and the best mussels I've ever had. Here's how to make them! 6 servings would be as an appetizer.
Top Review by AnneK103
I took a road trip to Philadelphia on my honeymoon, and we found Monk's by chance on a drizzly Sunday night. We ordered the Thai Curry Mussels which I haven't been able to stop thinking about since. This recipe is pretty much replicates Monk's. Amazingly done, Chrissy G, thank you!!!
- 4.92 ml vegetable oil
- 1 stalk lemongrass, smashed and chopped
- 7.39 ml ginger, grated
- 4.92 ml garlic, finely minced
- 2 (765.43 g) can unsweetened coconut milk
- 9.85 ml Thai red curry paste
- 236.59 ml clam broth or 236.59 ml chicken stock
- 118.29 ml packed fresh basil leaf
- 14.79 ml lime zest
- 59.14 ml fresh lime juice
- 29.58 ml nam pla (fishsauce)
- 1360.77 g mussels, scrubbed, debearded
- 2 small tomatoes, diced
- 44.37-59.16 ml fresh cilantro, chopped
Directions See How It's Made
- **you can substitue one tablespoon mashed anchovy or paste diluted w/ sherry or wine if you don’t have fish sauce.
- Sautee garlic, lemongrass and ginger in oil for about two minutes, until fragrant but not browned.
- Whisk in the rest of the ingredient except the mussels and about half of the cilantro and half of the basil.
- Bring to a light simmer about 3-4 minutes
- Add the mussels, stir and cover)
- Cook about 4-5 minutes until mussels open (throw away any that don’t open after 5 mins of cooking).
- Remove mussles from the broth and into a large serving bowl, Strain broth over top of the mussels and sprinkle with remaining cilanto.and basil.
- Serve with some nice crusty bread and Belgian Fries with Bourbon dipping sauce!