Serendipity: green lipped mussels – thai style

Ingredients

• 1 pound green lipped mussels (I used frozen green lippped mussels on the half shell as that is all I could find)
• 1/2 medium onion diced
• 3/4 cup white wine (I used Austrian Gewurztraminer, an old one that I lost in the cellar, I wanted the foral aromatics of the Gewurtz)
• 3 tsp fish sauce
• 14 oz can coconut cream
• 1 1/2″ knob of fresh galangal (mine was about 1 1/2″ diameter) cut into 1/4″ slices
• 1 stalk of lemongrass – smashed to open up the fibers and cut into 2 ” lengths
• 3 tsp green curry paste
• 15 leaves of Thai basil
• 1/2 bunch of fresh cilantro
• 1/2 tbl coconut oil

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Preparation

• Heat oil in a deep pot.
  Add onions and saute until softened.
• Add curry paste and saute to extract the flavors.
• Add white wine and continue to saute for a couple of minutes.
• Add coconut cream, galangal, lemon grass, thai basil leaves, a handful of cilantro and bring to a simmer.
• Simmer for 30 minutes until thickened, reduced and until the flavors are incorporated.
• Add green lipped mussels and cook for 12-15 minutes or until done.
• Serve in a deep bowl with lots of liquid to soak up the juices, Garnish with fresh cilantro. I topped mine with a mint/cilantro/basil pesto as well.