Bertolli

Charleston Seafood Recipe List

Anson

12 Anson Street, Charleston, SC 29401
843-577-0551

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

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