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Coconut Curry Mussels with Lemongrass

This recipe has the perfect hit of flavour to elevate the sweetness of the mussels.

Ingredients:
  • 2 tablespoons vegetable oil
  • 4 cloves garlic (smashed)
  • 2 thick slices of ginger (0.5 inch thick)
  • 1 stalk lemon grass - discard tops and cut into 1-inch pieces) 
  • 1/4 cup curry powder or curry paste
  • 4 lbs mussels
  • 1 14 oz can coconut milk
  • 1 tablespoon fish sauce
  • fresh bread
Instructions:
  1. Heat 2 tablespoons of vegetable oil in a large wok over medium heat
  2. Add 4 cloves of garlic, 2 thick slices of ginger, 1 stalk of lemongrass (cut into 1-inch pieces), meat or additional protein is optional (we used some leftover spicy genoa salami) - stir until aromatic
  3. Add 1/4 cup curry powder or curry paste and continue to stir until golden
  4. Add 4 lbs of mussels and mix well with rest of ingredients
  5. Mix in 1 can coconut milk and 1 tablespoon fish sauce
  6. Cover and simmer for around 7 - 8 minutes or until the mussels have opened
  7. Serve with fresh bread (optional)

 

Recipe with Photos

  1. Heat 2 tablespoons of vegetable oil in a large wok over medium heat
  2. Add 4 cloves of garlic, 2 thick slices of ginger, 1 stalk of lemongrass (cut into 1-inch pieces), meat or additional protein is optional (we used some leftover spicy genoa salami) - stir until aromatic
  3. Add 1/4 cup curry powder or curry paste and continue to stir until golden
  4. Add 4 lbs of mussels and mix well with rest of ingredients
  5. Mix in 1 can coconut milk and 1 tablespoon fish sauce
  6. Cover and simmer for around 7 - 8 minutes or until the mussels have opened
  7. Serve with fresh bread (optional)

 

 

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