Mussels In Thai Green Curry Style

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• 2 stalks lemongrass, just use inner softer bits, roughly chopped
• 2 green birds'-eye chilies, chopped
• 5 cm piece ginger, peeled and chopped
• 3 kaffir lime leaves, roughly chopped
• 1 bunch coriander, roots
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 lime, juice only
• 1 tablespoon vegetable oil
• 1 kg mussels, cleaned, de-bearded, rinsed (discard any mussels that do not close when tapped gently)
• 400 ml light coconut milk, you can substitute with the normal ones
• 2 tablespoons chopped fresh coriander leaves

Recipe

• 1 put lemongrass, chili, ginger, kaffir lime leaves, coriander roots, ground cumin, ground coriander, fish sauce, sugar, lime juice into a food blender, and blend together until smooth. adjust the seasoning of the paste to your own taste.
• 2 heat oil in a large sauce pan, make sure the sauce pan has a lid. when the oil is hot, add the curry paste into the pan, and fry it for a couple of minutes.
• 3 add coconut milk, and bring it to boil. once boiled, add the mussels, cover the pot with the lid, and turn the heat down to medium. let it simmer for 3-5 minutes or until the mussels have all opened.
• 4 turn the heat off, and divide the mussels into two portions. sprinkle the fresh coriander on the top and serve immediate.