Growing Chefs! Ontario Green Curry Mussels

Green Curry Mussels

Simple and not too spicy, these mussels are an easy appetizer. They’re a great healthy option, but let’s be honest, the sauce is the best part.
Serves 4-6
4 pounds fresh mussels1 tablespoon sesame oil2 cloves garlic, minced1 white onion, minced1 tablespoon fresh ginger, grated2 tablespoons green curry paste2 cups coconut milk4 tablespoons mint, chopped2 tablespoons sesame seeds, toasted4 pieces toasted ciabatta or baguette Salt to taste Pepper to taste
Measuring SpoonsMeasuring CupsMixing Bowls of various sizesWooden SpoonLarge Pot with LidSlotted SpoonCutting BoardChef's KnifeTasting SpoonsDish Towels

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Mince onion and garlic very finely. Measure out all ingredients.

Wash mussels and remove any beards. Keep them on ice and in the fridge, they are alive!

Get Cooking!

In a pot on medium heat, add sesame oil, garlic and onion. Sautee for 3 – 4 minutes until fragrant and slightly translucent.

Add ginger and green curry paste and cook for another 2 minutes.

Add the coconut milk and turn the heat to high. Let the coconut milk boil until it reduces by ¼ in volume.

Add the mussels and stir to combine, then cover the pot with a lid. Leave the heat on high and let boil for 4 – 5 minutes, until the mussels have all opened. Stir once or twice throughout this process, but try not to remove the lid too often to retain the steam. Discard any mussels that did not open or are broken.

Portion the mussels out into bowls, then top with any remaining sauce. Garnish with toasted sesame seeds and chopped mint. Serve with toasted bread and an extra bowl to discard mussel shells.