Lemongrass Mussels with Coconut Milk and Green Curry

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November 5, 2015

This dish is a flirtatious one. The exotic mix of spices will wake your secret desires.


4 Servings

1 lbs mussels, cleaned

2 garlic cloves, finely diced

1 inch ginger, finely diced

1 stalk fresh lemongrass, cut thinly, lengthwise, light green part only

11/2 tablespoons green curry

¾ cup coconut milk

1 tablespoon butter


1In a medium size stir fry pan heat 1 tablespoon butter. Add finely dices garlic cloves and ginger. Cook over medium heat for about a minute. Add the mussels and thinly cut lemongrass. Combine well with garlic and ginger.

2Cook for 3 minutes while stirring all the time. Mix coconut milk with the green curry and add the mixture to the mussels. Cover the pot and cook until all mussels open.

3Once ready serve in individual bowls.


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