Green Curry Mussels
For the Curry Sauce:
1 tbsp Pretty Thai™ Green Curry Powder
1 shallot, minced
2 garlic cloves, minced
1 tbsp cilantro stems, minced
1-13.5 oz can of coconut milk
2-4 tbsp fish sauce
1 kaffir lime leaf (if available)
For the mussels:
1 shallot, chopped
1 garlic clove, chopped
1 tbsp olive oil
1 lb mussels, cleaned
2-4 tbsp (a small pour) white wine
1/2 cup Pretty Thai™ Green Curry Sauce
1/4 cup chicken stock
1 handful Thai basil
1/4 cup cherry tomatoes, cut
To make the sauce:
1). In a spice grinder or small food processor blend Pretty Thai™ Green Curry Powder, shallot, garlic, and cilantro stems into a smooth paste.
2). Put the paste in a medium saucepan. Heat on medium high heat until a "carpet" starts to form.
3). Open the can of coconut milk and add in only 1/2 cup. Stir together until well blended then add in the remaining coconut milk.
4). Stir in the fish sauce and kaffir lime leaf.
5). Set aside.
To make the mussels:
1). Pour oil into a saute pan with a lid. Saute the shallot and garlic until the garlic becomes fragrant.
2). Add the mussels and mix them with the shallot and garlic.
3). Pour in the white wine and quickly cover with lid.
4). Let the mussels steam for 1 minute then peak to see if mussels have opened. If they haven't, cover and let steam until they have all opened being careful to not over steam them as they will get tough.
5). Remove lid and pour in the Pretty Thai™ Green Curry Sauce and stock and let it come to a soft boil. Add basil and tomatoes and stir. Turn off heat and pour into a large bowl and serve warm with rice or bread.