Thai Green Curry Mussels

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Thai Green Curry Mussels

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Adjust Servings:
6 sprigs Cilantro Stems and leaves separated (leaves used as garnish)
1/2 teaspoon Coriander Seeds
2 Thai Bird Chilies Thinly sliced
2 cloves Garlic Thinly sliced
1 Cinnamon Stick
1 can Coconut Milk Do not shake
1 tablespoon Thai Green Curry Paste
1 tablespoon Fish Sauce
1 teaspoon Sugar
10 Basil Leaves
1 pound Mussels
2 Thai Bird Chilies Thinly sliced
1/2 Lime Juice only
1/2 Lime Halved as wedges
Basil Leaves

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    15 minute mussel dish in a spicy green curry sauce

    • 15 min
    • Serves 2
    • Easy


    • Garnish





    In a large pan over medium heat, add cilantro (stems only), coriander seeds, Thai bird chilies, garlic, cinnamon stick, top layer of cream from can of coconut milk (reserve bottom layer of milk for next step), and Thai green curry paste.

    Stir until fragrant, about 2-3 minutes.


    To the same pan, add the rest of the can of coconut milk, fish sauce, sugar, and basil leaves. Stir to mix well, then add mussels. Cover lid and cook over medium heat until all shells are open (fully cooked), about 6-8 minutes.

    Check periodically to see if any mussels are open. Transfer these to a serving bowl and allow the rest to continue cooking.

    Turn off heat and transfer all mussels to a serving plate. Pour curry sauce over the mussels. Garnish with cilantro (leaves only), Thai bird chilies, lime juice, lime wedges and basil leaves. Enjoy hot!

    Rebecca Chan

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