Thai Curry Mussels

I don't recall ever even seeing mussels for sale back in the US, but here in France they're everywhere, eaten with fries, and in some places, are sold as street food. Seriously. So here's a recipe with a little spice to clear your sinuses, tingle your taste buds, and fill your belly.

Modified from  Thai Steamed Mussels Recipe

Ingredients

2 lbs mussels

¼ cup lemon juice

1.5 tablespoons thai curry paste

400 ml coconut juice

¾ tablespoon soy sauce

¾ table spoon sugar

1. Rinse with COLD water (warm/hot will cause them to open) and de-beard mussels. I discarded any that were prominently open

2. Combine other ingredients and bring to a boil on high heat. You'll need to stir a lot to dissolve the curry paste. Boil for 2 minutes

3. Add mussels and cover with a lid, boil 5-8 minutes, stirring occasionally.

4. Discard any unopened mussels and enjoy with some rice and bread!

The hardest thing about this recipe is managing to eat all the food, even for two people it's a lot but it's so delicious I think you'll manage.



One day I'll take photos of food that are actually respectable, but today is not that day.