Green curry mussels

This is definitely one of the simpler recipes on our site, but its simply delicious! Pair this dish with fresh frites (moules-frites style!) and a nice sweet Riesling wine for a date night.

Ingredients (serves 2)

• 4 lbs mussels

• 1 4oz can of green curry paste (we are partial to the Maesri brand)

• 1 5oz can of sliced bamboo shoots (drained)

• 1 13.5oz can of coconut milk

• 2 tbsp coconut oil

Kitchen Tools

• Large pot or wok with lid

Instructions

1. Put mussels in a large pot or bowl of cold water and let sit for 1 hour to remove the grit. Sprinkle some salt to make the mussels feel a little more at home!

2. Rinse the mussels and discard any with broken shells. Carefully remove any beards by pulling them away from the shell and then cutting with a knife.

3. In a large pot or wok, heat 2 tbsp coconut oil over medium high heat. Once melted, add in the curry paste and stir to combine. This will help the curry paste release its flavor.

4. Before opening, shake the coconut milk in the can to get an even consistency. Pour it into the wok and stir to combine with the curry paste.

5. Once combined, add in the drained bamboo shoots. Cook for ~15 minutes over medium heat.

6. Add the mussels to the wok, cover and cook for 5 minutes on low heat. Occasionally stir the mussels and re-cover. You will start to see the mussels pop open as they cook.

7. Serve the mussels up in bowls with the curry broth. Discard any mussels that haven't opened.

8. Bon appétit!