Ingredients
- 2 bunches cilantro, leaves and tender stems, coarsely chopped, about 2 cups
- 1 2-inch piece fresh ginger, peeled and thickly sliced
- 2 garlic cloves
- 1 or 2 serrano chiles, split lengthwise
- ½ cup grated unsweetened coconut, fresh, dried or frozen
- 1 teaspoon Vietnamese fish sauce
- ½ teaspoon salt
- 2 teaspoons brown sugar
- 1 4-inch stick fresh lemon grass, sliced 1/4-inch thick
- 4 pounds mussels
- 2 tablespoons unsalted butter
- 1 cup chicken broth, vegetable broth or water
- 3 or 4 scallions, thinly sliced
- Lime wedges
- Nutritional Information
Nutritional analysis per serving (4 servings)
557 calories; 23 grams fat; 11 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 57 grams protein; 144 milligrams cholesterol; 1809 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
- 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.
- 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.
- Add 1/2 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.
- 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.
20 minutes
Dining and Cooking