Thai green curry mussels

This past weekend Craig and I were craving seafood, mussels in particular, so off we went to our local fishmonger...We got  us some West coast mussels. The difference between East and West coast mussels is that west coast mussels are larger in size and they don't shrink up as much when they are cooked. Either way, they were delicious. We normally cook them in a white wine or tomato based sauce, but we were in the mood for a richer/creamy sauce.  Naturally, when I want something rich and creamy I tend to go to coconut milk...so thai green curry mussels it was. Now, this sauce is the basic sauce I would use for a chicken curry as well (I use green beans and cauliflower for veg).

What you will need...

Serves 2-3

1 1/2-2 lbs of fresh mussels (scrubbed and debearded, if necessary)

1 tbsp of coconut oil (or oil of your choice)

1 can of coconut milk

1 tbsp of Thai green curry paste

1 garlic clove, minced

1 tsp of fresh ginger, chopped finely

1-2 Thai chillies, chopped finely

1 stalk of lemon grass

1 kefir lime

2 tsp of fish sauce

chopped cilantro and lime for garnish (optional)

How to prepare it...

Cut the bottom 1/3 of the lemon stalk into one inch  pieces.Crush the pieces with the flat side of chef's knife.

In large, heavy bottom sauce pan or wok over medium heat add the coconut oil and fry the garlic, ginger and chillies until fragrant (1-2 minutes).  Stir in the Thai green chilly paste and cook for an additional minute, so that it releases its oils. Stir in the coconut milk. 

Add in the lemon grass, kefir lime and fish sauce. Simmer for 5-10 minutes.

Discard and open mussels that do not close to the touch, increase heat to medium-high and add the mussels.  When a few start to open, cover the pan/wok and cook for 5-7 minutes (or until remaining mussels have opened).

Transfer mussels to bowl/s, discarding any that have not opened.

Ladle the broth over the mussels and garnish with chopped cilantro and fresh lime.