Green Curry Mussels Recipe by Robert Gonzal
Cooking Instructions 25 minutes 1 Add the first 7 ingredients (but only 1 tbsp palm sugar) to a food processor along with a good pinch of salt and a few tbsp water. Blitz until you get a paste that resembles pesto, except smoother and much more sharply fragrant. 2 Add a few tbsp coconut oil to a large wok on medium-high heat. Lay in the choy mue, cut side down. Be careful, because it'll splatter. Let sear about 5 minutes. Press down lightly on the choy to make sure they make full contact with the pan. Once browned, remove the choy and set aside. 3 Add the curry paste to the wok and let cook about 5 minutes. The paste will dry up a little and turn darker and duller in colour. Add the coconut milk, then fill the can halfway with cold water and add that as well. Bring the sauce to a simmer and let cook 5 minutes. Add the rest of the palm sugar and the fish sauce and give it a taste. Add extra palm sugar and fish sauce as needed. 4 Add the mussels to the sauce. The mussels are already cooked, so you're really only bringing them up to temperature. This shouldn't take more than 6 to 8 minutes. Add the red pepper and simmer a final minute. Serve with the seared choy on top and a big bowl of freshly steamed rice to soak up all the lovely, delicious sauce. 1 Add the first 7 ingredients (but only 1 tbsp palm sugar) to a food processor along with a good pinch of salt and a few tbsp water. Blitz until you get a paste that resembles pesto, except smoother and much more sharply fragrant. 1 Add the first 7 ingredients (but only 1 tbsp palm sugar) to a food processor along with a good pinch of salt and a few tbsp water. Blitz until you get a paste that resembles pesto, except smoother and much more sharply fragrant. 2 Add a few tbsp coconut oil to a large wok on medium-high heat. Lay in the choy mue, cut side down. Be careful, because it'll splatter. Let sear about 5 minutes. Press down lightly on the choy to make sure they make full contact with the pan. Once browned, remove the choy and set aside. 2 Add a few tbsp coconut oil to a large wok on medium-high heat. Lay in the choy mue, cut side down. Be careful, because it'll splatter. Let sear about 5 minutes. Press down lightly on the choy to make sure they make full contact with the pan. Once browned, remove the choy and set aside. 3 Add the curry paste to the wok and let cook about 5 minutes. The paste will dry up a little and turn darker and duller in colour. Add the coconut milk, then fill the can halfway with cold water and add that as well. Bring the sauce to a simmer and let cook 5 minutes. Add the rest of the palm sugar and the fish sauce and give it a taste. Add extra palm sugar and fish sauce as needed. 3 Add the curry paste to the wok and let cook about 5 minutes. The paste will dry up a little and turn darker and duller in colour. Add the coconut milk, then fill the can halfway with cold water and add that as well. Bring the sauce to a simmer and let cook 5 minutes. Add the rest of the palm sugar and the fish sauce and give it a taste. Add extra palm sugar and fish sauce as needed. 4 Add the mussels to the sauce. The mussels are already cooked, so you're really only bringing them up to temperature. This shouldn't take more than 6 to 8 minutes. Add the red pepper and simmer a final minute. Serve with the seared choy on top and a big bowl of freshly steamed rice to soak up all the lovely, delicious sauce. 4 Add the mussels to the sauce. The mussels are already cooked, so you're really only bringing them up to temperature. This shouldn't take more than 6 to 8 minutes. Add the red pepper and simmer a final minute. Serve with the seared choy on top and a big bowl of freshly steamed rice to soak up all the lovely, delicious sauce. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Honey Butter Cookies Potato Soup Pumpkin Soup 🥣 Eggo Mini Cinnamon Toast Breakfast Sandwich Candied Sweet Potatoes Easy Honey Butter Cookies Potato Soup Pumpkin Soup 🥣 Eggo Mini Cinnamon Toast Breakfast Sandwich Candied Sweet Potatoes Bhaji Vada Rice, dal, cauliflower fry,garlic rasam Vegan hummus wrap Spicy Dum aloo Pasta bread bowl Pistachio nut butter 🌰 Lemon Curd Zobo drink hibiscus drink Cheap (vegan) white bean soup Sarson ka Saag with Makki ki Roti Bhaji Vada Rice, dal, cauliflower fry,garlic rasam Vegan hummus wrap Spicy Dum aloo Pasta bread bowl Pistachio nut butter 🌰 Lemon Curd Zobo drink hibiscus drink Cheap (vegan) white bean soup Sarson ka Saag with Makki ki Roti