Recipe by The Flying Chef
This is a yummy fragrant Thai dish that can be served by itself or with jasmine rice. If serving as is I would probably up the mussels to 3kg as mussels are very light and not all will open.
Top Review by chia
i love mussels. this was delicious made almost exactly as written, i subbed fresh basil for the coriander, and just made half of the recipe for 2 of us. i had some of your leftover asian duck so i chopped it into strips and made duck lo mein as a side dish. we had a very good asian themed dinner
- 1 1⁄2 cups jasmine rice
- peanut oil
- 2 kg small black mussels
- 3 tablespoons green curry paste (I use Thai kitchen brand.)
- 1 1⁄2 cups water
- 1 teaspoon fish stock granules
- 1 teaspoon vegetable bouillon granules
- 2 teaspoons fish sauce
- 2 1⁄2 teaspoons brown sugar
- 800 ml coconut milk
- 200 ml coconut cream
- 1⁄4 cup fresh coriander, finely chopped
- 4 -5 green onions, sliced
- 1 tablespoon lime juice
Directions See How It's Made
- Boil rice until tender.
- Scrub mussels and remove beards, fill a large saucepan with water, enough to cover mussels, bring to the boil and add mussels reduce heat. Simmer covered until mussels open, drain and discard any that have not opened.
- In another large saucepan add a small amount of peanut oil and paste and cook until fragrant. Add water, both stocks, sauce and sugar, bring to a boil.
- Add coconut milk and coconut cream, reduce heat to a simmer, Add cooked mussels to broth and cook until heated through. Add coriander, onions and lime juice stir, serve immediately.
- To serve divide jasmine rice among 4 serving bowls and top with mussels, spoon broth over, garnish with coriander leaves.