Coconut Green Curry Mussels

Coconut Curry Mussels

Thai green curry paste combines crushed lemongrass, garlic, ginger, chiles and herbs. Combined with coconut milk and fresh mussels, this dish bursts with authentic flavors. Now get cookin’ as mussels are in season through mid-spring.

Coconut Green Curry Mussels

Yield: 5 mussels

Serving Size: 4

Coconut Curry Mussels

Ingredients

  • 2 garlic cloves, peeled
  • 1 tbsp. fresh ginger
  • 1 jalapeño pepper, seeded
  • 1 tbsp. green curry paste
  • 1 lime, zested and juiced using Zest 'N Press® Gadget
  • 13.5 oz./400 mL can light coconut milk
  • 1 lb./455 g fresh mussels, scrubbed and rinsed
  • 1 green onion, sliced, green part only

Instructions

  1. Place garlic, ginger and jalapeño in base of Chop ’N Prep Chef. Cover and pull cord 4–5 times to process until finely chopped.
  2. Add mixture to the Water Tray, along with the curry paste, lime zest and juice and coconut milk. Place the mussels in the Steamer Base, place over Water Tray, cover and microwave on high power for 6 minutes.
  3. Divide the mussels, placing into individual bowls, stir the sauce in the Water Tray and pour ¼ cup over the mussels in each bowl. Garnish with sliced green onions.
2 garlic cloves, peeled
1 tbsp. fresh ginger
1 jalapeño pepper, seeded
1 tbsp. green curry paste
1 lime, zested and juiced using Zest ‘N Press® Gadget
13.5 oz./400 mL can light coconut milk
1 lb./455 g fresh mussels, scrubbed and rinsed
1 green onion, sliced, green part only
Place garlic, ginger and jalapeño in base of Chop ’N Prep Chef. Cover and pull cord 4–5 times to process until finely chopped.
Add mixture to the Water Tray, along with the curry paste, lime zest and juice and coconut milk. Place the mussels in the Steamer Base, place over Water Tray, cover and microwave on high power for 6 minutes.
Divide the mussels, placing into individual bowls, stir the sauce in the Water Tray and pour ¼ cup over the mussels in each bowl. Garnish with sliced green onions.

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