So we can probably go ahead and plan for my epic weight gain starting now, as we'll be churning out buckets of fries most evenings in Brooklyn. Sad, but true. And delicious.
But let's not get totally distracted. The point here is the recipe for the green-curry-coconut-broth mussels, which is easy-breezy to make and 100% excellent. And, based on the dinner party we had least night, people are pretty impressed when you serve them moules-frites at home, so you can wow-and-amaze your friends without too much effort either.
I made this recipe with just a few minor tweaks:
- 8 sprigs cilantro, leaves and stems roughly chopped and reserved separately
- 4 medium cloves garlic, thinly sliced
- 2 small shallots, thinly sliced
- 1/2 teaspoon whole coriander seeds
- 1/2 teaspoon dried Thai chilies or red chili flakes
- 1 teaspoon zest plus 1 tablespoon juice from 1 lime (plus additional limes for serving)
- Kosher salt (I think skip the salt and add at the end. The mussels and the fish sauce add a fair amount of saltiness on their own...)
- 1 (15 ounce) can coconut milk (do not shake before opening) (If you can track down organic coconut milk, I've found it's actually a little thicker and creamier. Not imperative, but if you've got the source, go the extra mile.)
- 1 tablespoon vegetable or canola oil
- 1 tablespoon Thai green curry paste
- 1 tablespoon brown or palm sugar
- 1 tablespoon fish sauce, plus more to taste
- 2 pounds mussels (see note above)
- 1 small Thai or Serrano chili, thinly sliced
- ** I also added about 1-tablespoon of lime juice when I added the fish sauce, because I love that tart citrus-y flavor. Dealer's choice there...