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Coconut Green Curry Mussels

This recipe was created by Pretty and Plated’s, Teresa Ramos for our #SipandStir event!

1 stalk lemongrass
2 tablespoons olive oil
1 Bloom Fresh red onion, thinly sliced or chopped
4 cloves of garlic, sliced or minced
3 tablespoons ginger
1/2 cup red curry paste
2 15 ounce cans of coconut milk
2 tablespoons fish sauce
2 pounds of mussels
6 limes
1 sliced jalapeño
2 cups chopped Bloom Fresh cilantro
2 baguettes of crusty bread

Trim and smash lemongrass stalks. In a large pot heat oil and add onion until soft, about 5 minutes. Add garlic, jalapeños, smashed lemongrass, curry paste and ginger and stir until flagrant, about 2 minutes. Add the coconut milk and fish sauce and bring to light simmer. Add the mussels until they open, about 7-8 minutes. Any mussels that don’t open should be discarded, no exceptions!! Add lime juice and cilantro to taste. Garnish with lime and cilantro. Serve with a crusty loaf of bread (or two) for dipping into the amazing sauce!