Recipe of Super Quick Homemade Green curry mussels

Hello everybody, hope you are having an incredible day today. Today, we're going to make a distinctive dish, Steps to Prepare Homemade Green curry mussels. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Green curry mussels, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Green curry mussels delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Green curry mussels is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Green curry mussels estimated approx 25 minutes.

To get started with this recipe, we must first prepare a few components. You can cook Green curry mussels using 12 ingredients and 4 steps. Here is how you cook that.

Have you ever woken up craving something specific to eat? It happened to me this morning, and the craving was for mussels. No specific preparation, just plump, juicy mussels. It's a little weird, I know. They must've been in a dream. Anyway, after breakfast I scrapped my original plan for dinner and hopped online to surf for some mussel inspiration. I eventually came across a green curry recipe by Andy Baraghani at Bon Appetit. His dish didn't actually include any mussels (it was vegetarian) but I decided to use it anyway as a jumping off point. It worked like a charm. For convenience, I used frozen half-shell mussels. Feel free to replace them with fresh mussels if they're available to you. Regardless which you use, it's gonna be delicious.

Ingredients and spices that need to be Make ready to make Green curry mussels:

1. 2 bunches cilantro, stems only
2. 3 " piece ginger, peeled and roughly chopped
3. 6 cloves garlic
4. 1 bunch green onions, chopped
5. 1 Serrano pepper, chopped
6. 1 small bunch fresh basil (about 6 - 8 leaves)
7. 2 tbsp palm sugar (1 tbsp for paste, 1 tbsp for sauce)
8. 6 petit choy (choy mue), halved
9. 1-400 ml can premium coconut milk
10. 1 tbsp fish sauce
11. 450 g (15 to 18) half-shell mussels, fully defrosted
12. 1 red pepper, cut into thin strips

Instructions to make to make Green curry mussels

1. Add the first 7 ingredients (but only 1 tbsp palm sugar) to a food processor along with a good pinch of salt and a few tbsp water. Blitz until you get a paste that resembles pesto, except smoother and much more sharply fragrant.
2. Add a few tbsp coconut oil to a large wok on medium-high heat. Lay in the choy mue, cut side down. Be careful, because it'll splatter. Let sear about 5 minutes. Press down lightly on the choy to make sure they make full contact with the pan. Once browned, remove the choy and set aside.
3. Add the curry paste to the wok and let cook about 5 minutes. The paste will dry up a little and turn darker and duller in colour. Add the coconut milk, then fill the can halfway with cold water and add that as well. Bring the sauce to a simmer and let cook 5 minutes. Add the rest of the palm sugar and the fish sauce and give it a taste. Add extra palm sugar and fish sauce as needed.
4. Add the mussels to the sauce. The mussels are already cooked, so you're really only bringing them up to temperature. This shouldn't take more than 6 to 8 minutes. Add the red pepper and simmer a final minute. Serve with the seared choy on top and a big bowl of freshly steamed rice to soak up all the lovely, delicious sauce.

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So that's going to wrap it up with this special food Step-by-Step Guide to Make Any-night-of-the-week Green curry mussels. Thank you very much for your time. I'm sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!