Green Curry Mussels
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The green curry mussels at Bruce Moffett's Good Food on Montford are out of this world...and Chef Larry Schreiber shared the recipe for my column today!



Serves 4

For the Green Curry:
2 jalapeños, seeded and chopped
1/2 shallot, minced
1 tbsp ginger, minced
5 cloves garlic, minced
2 tbsp fish sauce
2 tbsp green curry paste
2 tbsp vegetable oil
1 bunch cilantro, chopped (with stems)

For the Coconut Cream:

1/3 cup white wine
1 shallot, minced
1 tbsp ginger, minced
1 tbsp garlic, minced
1/2 cup clam juice
1/4 cup brown sugar
1 tbsp fish sauce
2 cups heavy cream
2 cups coconut milk

For the Mussels:
1 tbsp vegetable oil
3 pounds mussels, cleaned and debearded

Crusty bread, toasted, for serving


To make the green curry, put all ingredients in blender or food processor and purée until smooth. (This can be refrigerated until you're ready to cook the mussels.) Set aside.

To make the coconut cream, sweat the shallots, garlic, and ginger in a medium saucepan, about 2 minutes. Add clam juice, brown sugar, and fish sauce, and simmer 2 minutes more. Add cream and coconut milk. Bring to a boil, remove from heat and let cool. (Can be refrigerated until you're ready to cook the mussels.)

To prepare mussels, heat a large, heavy-bottomed pot over high heat. Add green curry, then oil (in that order) and sauté a few seconds. Add mussels and toss to coat before adding coconut cream.
Cover pot and cook until mussels open, about 2 minutes. Discard any that are unopened.

Serve in your favorite vessel with grilled, crusty bread.