Mussels In Green Curry Sauce Recipes

THAI GREEN CURRY MUSSELS RECIPE

Steps:

• Heat 10-inch sauté pan with a lid. Add coconut oil and the green curry paste and sauté for 1 minute.
• Add ginger, garlic, tomatoes and eggplant and mix well.
• Pour in coconut milk, soy sauce, fish sauce, and Swerve. Cover the saucepan with a lid and cook for 10 minutes until the eggplant is cooked through.
• Add in mussels and place the lid back on. Cook until the mussels have opened, about 3-5 minutes. Discard any mussels that have not opened.
• Sprinkle with additional chopped basil and serve.

THAI GREEN MUSSEL CURRY

Steps:

• In a large saucepan boil some water, pour mussels in and boil until mussels open, drain and discard any that haven't opened. Set to one side, wash out pan.
• Using the same large saucepan pan, Add the oil,onions, garlic, ginger and lemongrass, cook, stirring until onion is soft. Add the paste, cook, stirring until fragrant.
• Add the rest of the ingredients, down to and including the water. Bring to a boil then turn down the heat to a simmer, leave to simmer about 5-10 Min's, to allow the flavours to come through.
• While the sauce is simmering, remove meat from about half of the mussels, this makes for ease of eating and presentation, otherwise you're eating a bowl full of shells.
• Return remaining mussels and mussel meat to pan along with the vegetables and coriander, reserving the green onions for garnish, cook stirring until sprouts are just wilted and mussels are heated through.
• To serve: Pour spoonfuls of curry into serving bowls and sprinkle with green onions. if you want carbs serve over steamed jasmine rice.