These Thai-inspired mussels are made with creamy coconut milk and spicy green curry. They're simple to pull together and full of exotic flavor!
|Olive oil||2 Tablespoon|
|Chopped yellow onion||1 Cup (16 tbs) (1/2 an onion)|
|Minced garlic||2 Tablespoon|
|Green curry paste||1 Tablespoon (I happened to use Thai Kitchen)|
|Seafood stock||1 Cup (16 tbs)|
|Coconut milk||5 1/2 Ounce (1 can)|
|Fresh parsley/Cilantro||1 Tablespoon (for garnish)|
1.Rinse the mussels well, and de-beard them if necessary (see post above if you need further instruction).
2.In a large pot, add the olive oil and onion over medium heat and cook for 3-4 minutes until the onion has softened.
3.Add the minced garlic and cook for an additional minute, until fragrant.
4.Add the green curry paste and stir to combine, then add the mussels. Stir to coat for one minute, then add the seafood stock and the coconut milk.
5.Turn the heat to high, and cover the pan with a lid. Cook the mussels for about 5 minutes until they have opened.
6.Discard any mussels that didnt open during the cooking process (this means they were dead), and garnish the dish with fresh cilantro or parsley.
7.Serve, and enjoy!