Green Curry Steamed Mussels
Take your foolproof Thai green curry base and turn it into a steamed mussel crowd pleaser.
Recipe Ingredients
- - 1 cup green curry base (see Thai Green Curry recipe linked above)
- - 2 tablespoons neutral oil (sunflower/vegetable/canola)
- - 1 large shallot, diced
- - 2 pounds mussels, cleaned, rinsed, and drained
- - 2-3 sprigs of Thai basil
Recipe Instructions
- Prepare green curry base according to instructions in recipe (stop after steps 1 and 2), then turn off the stove and set the curry base to the side.
- Thoroughly wash mussels in cold clean water and go through them, tossing any that are open and remain open after tapping the mussel on the counter. Drain as much excess water as possible from the mussels.
- In a large pot, Dutch oven, or casserole, heat the neutral oil over medium to medium high heat until the oil shimmers. Add the shallots and stir in the oil for about 30 seconds.
- Add the cleaned mussels to the pot along with the green curry base. Toss a few times, cover for about 30 seconds, and repeat this process until all the mussels have opened completely, approximately 3-5 minutes.
- After cooking, discard any mussels that you find that have not opened. Add the plucked Thai basil leaves at the end and give a final toss. The leaves will wilt in the heat from the steamed mussels.