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Thai Green Curry Mussels

Thai Green Curry Mussels

Thai Mussels simmered in Coconut Green Curry Sauce are an easy and elegant main meal

Course Appetizer, Main Course
Cuisine American, Thai
Prep Time 30 minutes
Cook Time 15 minutes

Ingredients

  • 1 tbsp neutral oil like avocado oil
  • 1 lb Thai eggplant
  • ½ lb baby bok choy
  • 1 ½ tsp kosher salt divided
  • 2 cloves garlic sliced thin
  • ½ tbsp green curry paste
  • 1 14 oz can coconut milk unsweetened
  • 2 lbs mussels cleaned and de-bearded
  • 2 tbsp lime juice
  • 2 tbsp chopped cilantro
  • 1 tbsp sliced green onions
  • White rice, rice noodles, or crusty bread optional

Instructions

  1. Heat avocado oil in a large dutch oven over medium heat. Add the Thai eggplant, season with 1 tsp kosher salt and saute for 3-4 minutes.

  2. Add the baby bok choy and an additional 1/2 tsp kosher salt and saute for an additional 4-5 minutes or until the vegetables are started to become softened.

  3. Add the sliced garlic and green curry paste and saute for 30 seconds to 1 minute or until the garlic and curry paste are very fragrant.

  4. Add the coconut milk to the dutch oven and stir well. Increase the heat to high and bring the liquid to a boil.

  5. Once boiling, add the mussels to the pot and stir gently. Cover the pot, reduce heat to medium and let steam for 5-7 minutes or until most of the mussels have opened.

  6. Remove the lid and turn off the heat. Add lime juice, cilantro, and green onions and stir gently. Taste the broth for seasoning and add salt, lime juice, or sugar as needed.