Thai-Style Mussels in Curried Coconut Sauce

Thai-Style Mussels in Curried Coconut Sauce

Yield: 4 servings

Chef Tim Garling, Jackalope Grill


1 Tbl minced garlic

2 Tbl curry paste

2 Tbl fish sauce

1 Tbl sugar

1 can coconut milk

1/3 cup clam juice

1/3 cup white wine

1/3 cup lime juice

Zest of 2 limes

1 lb mussels, (frozen green-lip mussels can be found at Cash 'n Carry in Bend)

1/3 cup finely chopped cilantro

2 tablespoons finely chopped cilantro stems


Combine the clam juice, white wine, lime juice, coconut milk, curry paste, garlic, cilantro stems, lime zest, sugar and the fish sauce in a saucepan.

Cook over medium heat for about 5 minutes.

Add the mussels, cover and simmer for 5 minutes, until they open up, discard any that don't open.

Serve this soup-like curry and mussels in shallow bowls with cilantro as a garnish.

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