Growing Chefs! Ontario Green Curry Mussels
Green Curry Mussels
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Ingredients
Equipment
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.
Growing Chefs! Ontario Recipe
Green Curry Mussels
Ingredients
Equipment
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.