Coconut Green Curry Mussels
This recipe was created by Pretty and Plated’s, Teresa Ramos for our #SipandStir event!
1 Bloom Fresh red onion, thinly sliced or chopped
2 cups chopped Bloom Fresh cilantro
1 stalk lemongrass
2 tablespoons olive oil
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
1 sliced jalapeño
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!