New Zealand Greenshell Mussels in coconut milk with ginger and cilantro

Details

Serves: 4

Thai Green Curry Method

In a sauce pan, heat the oil, add the shallots, ginger, and garlic, cook until they caramelize.

Add the cumin clove, gara masala and curry, cook until the spices are toasted.

Remove from the heat and cool for 10 minutes, transfer to a blender, add the cilantro and lemon juice blend until smooth. Season with salt and pepper, set aside for later use.

Method

Heat oil in a six quart wide pot on high heat. Sauté the lemongrass, garlic, ginger, onion, and bell pepper, cook for one minute.

Add the curry, green onions, and sauté for two minutes.

Add the mussels and cook for two minutes. Add coconut milk and lime juice and bring liquid to a boil and cover tightly.

Steam the mussels until cooked through (about five minutes). Add cilantro and basil; toss mussels in the steaming liquid.

To Serve

Serve hot in a large bowl.

About the Chef

The Greenshell™ Mussel is possibly the most iconic representative of New Zealand’s seafood history. As a travelling ambassador for New Zealand cuisine I have always utilised Greenshell™ Mussels with complimentary results. At home, New Zealand diners recognise the Greenshell™ Mussel ...
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New Zealand Greenshell Mussels in coconut milk with ginger and cilantrohttp://http://www.nurturedseafood.com/userfiles/BannerImages/Recipe_129_thb.jpgNew Zealand Greenshell Mussels in coconut milk with ginger and cilantro