Spicy Green Mussels
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2bunches cilantro, leaves and tender stems, coarsely chopped, about 2 cups
- 12-inch piece fresh ginger, peeled and thickly sliced
- 2garlic cloves
- 1 or 2serrano chiles, split lengthwise
- ½cup grated unsweetened coconut, fresh, dried or frozen
- 1teaspoon Vietnamese fish sauce
- ½teaspoon salt
- 2teaspoons brown sugar
- 14-inch stick fresh lemon grass, sliced ¼-inch thick
- 4pounds mussels
- 2tablespoons unsalted butter
- 1cup chicken broth, vegetable broth or water
- 3 or 4scallions, thinly sliced
- Lime wedges
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
559 calories; 24 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 57 grams protein; 1518 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
To make a green curry paste, put cilantro, ginger, garlic, chiles, coconut, fish sauce, salt, sugar and lemon grass in a blender or food processor. Blend to a coarse paste, adding a little ice water if necessary.
- Step 2
Rinse the mussels under cold water and remove the beards. Discard any mussels with broken shells, as well as any that are not tightly closed.
- Step 3
Melt the butter in a heavy-bottomed soup pot over a medium-high flame. Add the mussels and stir well to coat. Raise the heat to high, add the broth or water, and put on the lid. Cook for 2 minutes.
- Step 4
Add ½ cup of the green curry paste, stir well, and continue cooking for 4 to 5 minutes, until all of the mussels have opened. Sprinkle with the scallions.
- Step 5
Bring the pot to the table and serve in wide soup bowls, ladling some of the broth over the mussels, along with a squeeze of lime juice. Pass the remaining green curry paste separately, if desired.
Private Notes
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Cooking Notes
Sara
I really wish vegetables would not be measured in "bunches" in recipes. Give us a weight, or a volume, or something, please!
Other than that, this was a great recipe; the green curry paste was fresh and flavorful and the final result was wonderful.
I used a splash of white wine along with chicken stock in the steaming liquid, figuring that alcohol extracts more flavors from many herbs.
Laura
Mussels, unlike clams, don't need to be tightly closed to be alive and fine. If they are open a little, just squeeze them closed and see if they stay, or tap them on the counter and see if they close.
Amy B
I really enjoyed the flavor profile, but despite using an immersion blender, the friend coconut retained a grittiness in the sauce. I would have preferred to use coconut milk.
Stacey
This dish is SO good. Made on a whim because I had an unopened box of mussels left from Xmas Eve. Used three chilies because we like the spice and added a 6oz can of coconut milk with the broth for extra body/flavor. Served over rice noodles with good toasted bread - divine!
Laura
Mussels, unlike clams, don't need to be tightly closed to be alive and fine. If they are open a little, just squeeze them closed and see if they stay, or tap them on the counter and see if they close.
AshleighZ
Wow. This recipe is AMAZING. I’ve always made mussels with the classic white wine, garlic, and butter combo. This was so delicious and different! It tasted so delicious and bright with our straight-from-tide-pools mussels. Highly recommend! It will be hard to return to anything else.
quaasam
I have loved this dish. Execellent. I have made some changes. Added the "green sauce" to the mussels . Topped it with thinly sliced onions and snow peas. Excellent.
Jena
We have made this recipe many times and find it to be pretty much perfect. The sauce it also great with shrimp, fish or chicken. Delicious!
Sara
I really wish vegetables would not be measured in "bunches" in recipes. Give us a weight, or a volume, or something, please!
Other than that, this was a great recipe; the green curry paste was fresh and flavorful and the final result was wonderful.
I used a splash of white wine along with chicken stock in the steaming liquid, figuring that alcohol extracts more flavors from many herbs.
Private notes are only visible to you.
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