zenbelly's thai green curry mussels

2 tbsp coconut oil
2 inches lemongrass
from the bottom third of the stalk
1 inch ginger
peeled and sliced thin
3 tbsp green curry paste
2 whole jalapeno peppers
sliced thin, select red ones if available
1 cup chicken broth
1 1/2 cups coconut milk
full fat
2 lbs mussels
scrubbed and debearded, see notes for storage tips
1/4 cup cilantro
chopped, for garnish
  • wok
We have finally got around to experimenting with recipes for the big bag of mussels that we often spot at Costco. This recipe emerged as our favorite from our testing ... we love the soupy broth that it produces! Although we got this recipe from a paleo cookbook, we sometimes enjoy these mussels with buttered baguette to sop up all the juices.
Rinse, scrub, and de-beard the mussels.
With the dull side of a heavy knife, pound the lemongrass a few times to break it down. Slice it diagonally into 3-4 pieces.
In a large wok, warm the coconut oil over medium heat.
Add the lemongrass and ginger. Cook and stir for 4-5 minutes until fragrant.
Add the curry paste and peppers. Cook for 30 seconds.
Add the chicken broth and coconut milk. Bring to a boil and then cook for 1 minute.
Add the mussels and simmer for 5 minutes.
Transfer the mussels into low bowls with a slotted spoon then ladle in the broth. Discard any mussels that remain closed. Garnish with cilantro and serve immediately.
The mussels are actually alive when you buy them. To keep then alive when you take them home, rest the bag of mussels on a bed of ice or freezer packs. They should be slightly elevated so that they can drain. Cover with about 3 layers of wet paper towels. Wash and debeard them right before you cook them.