Name: Serendipity: green lipped mussels – thai style
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Cuisine: En
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

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

Preparation

Preparation10 min

Cook time45 min

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.