Description
Serves 4
Ingredients
3 tbsp. Grapeseed or Vegetable Oil
2 cloves Garlic, minced
1 tbsp. Lemongrass Paste
1 inch Piece of Fresh Ginger, minced
4 tbsp. Green Curry Paste
2-4 tbsp. Fish Sauce
1/4 cup Brown Sugar
2 Cans Unsweetened Coconut Milk
2 lbs. Fresh Mussels, scrubbed and beards removed
3 tbsp. Lime Juice
1/2 cup Fresh Basil Leaves
1/2 cup Fresh Cilantro Leaves
1 Package Rice Vermicelli Noodles
Scallions, sliced thinly, for garnish
Lime Wedges, for garnish
Instructions
Heat the oil in a braiser or large pot over medium-high heat. Add the lemongrass paste, ginger and garlic and cook, stirring, until fragrant, about 2 minutes.
Add the curry paste, fish sauce and sugar and cook, stirring, until the sugar dissolves, about 2 minutes.
Add the coconut milk and bring to a simmer. Add the mussels and reduce the heat, cover and simmer until the shells open, 5 to 7 minutes. Discard any unopened shells.
Stir in the basil, cilantro and lime juice.
Cook the vermicelli noodles according to package directions. Then, drain and rinse with tap water to prevent sticking.
Divide the noodles between bowls and then divide the mussels to top the noodles. Spoon the broth over and serve.
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