Hours
Nightly • 5:30 pm-Until
Meals Served
Dinner
Cuisine
Lowcountry
Seafood
Southern
Dining Information
Cappuccinos
Dessert Menu
Espressos
Extensive Wine Menu
Seasonal Menus
Take Out Meals
Terrace/Patio Dining
Additional Services
Private Parties
Private Rooms
Attire
Resort Casual
Reservations
Suggested
Smoking
Non-Smoking
Credit Cards
American Express
Visa
Master Card
Discover Card
Diners Club Card
Checks
Not Accepted
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Anson

12 Anson Street
Charleston, SC 29401
Phone: 843-577-0551
Fax: 843-720-1955

Reservations
MUSSELS IN THAI GREEN CURRY BROTH
4-6Servings
Ingredients For Broth
1 T Oil
4 Cloves Garlic, peeled and thinly sliced
1 oz Piece of Ginger, peeled and thinly sliced
2 stalks Lemongrass, tough outer leaves removed and thinly sliced
1/2 Onion, small dice
Big pinch Salt
1 T Green Curry Paste
1 c White Wine
3 c Chicken Stock
5 sprigs Cilantro, chopped
Zest and Juice of 1 Lime
1 cans Coconut Milk
4 lb Mussels
1 Lime, cut into segments
To Cook The Mussels
  • In a large pot with a tight fitting lid, heat pot over high heat
  • Add mussels, broth and two good pinches of salt
  • Place lid on pot and cook until mussels are all opened, stirring occasionally
  • Remove mussels from pot and divide into bowls
  • Serve with a wedge of lime
    • Method
  • Sauté garlic, ginger, onion and lemongrass in oil with salt until soft
  • Add curry paste and cook 2-3 minutes longer
  • Add wine and reduce by half
  • Add chicken stock and cilantro and bring to a simmer
  • Add coconut milk, lime zest (in cheesecloth) and simmer for 10 minutes
  • Remove from heat and puree
  • Strain through a fine mesh strainer and add lime juice