Green Curry Mussels & Sticky Rice
Flex your mussel muscles in the kitchen with this Thai inspired, bargain, bivalve recipe. Ready in record time, these mussels make for a fast and impressive meal any night of the week.
Just under 15 minutes
What does Arnold Schwarzenegger say at a Bar Mitzvah? Muscle tough. Groaner, we know. Seriously though, why has the world forgotten about mussels, it’s such a bummer? They are inexpensive, healthy, quick cooking, and quite fancy. We’re bringing mussels back baby! Our mussels are drowned in this luxurious Thai green curry sauce, kissed with coconut milk. They’re served on a bed of traditional Thai sticky rice that’s ready in a flash. There is no excuse not to celebrate this under appreciated mollusk. So go get some mussels, get brawny, get briny, and get in your kitchen!
bowl of sticky rice
1 package (makes about 2 cups)
green curry paste
2 heaping spoonfuls (about ½ cup)
coconut milk (whole fat, please)
about ½ pound
a handful (about ½ cup once chopped)
about 2 tablespoons
agave or honey
use instead of sugar to sweeten the sauce
Boil the rice
Place a medium pot over high heat and fill about two-thirds of the way with hot water. Float the bowl of sticky rice in the pot and cook for 10 minutes.
Start the sauce
Place a large pan on the stove over high heat. Add the green curry paste and coconut milk and bring to a boil.
Go through your mussels one by one. If you have any open mussels, hold them closed with your fingers for 5 seconds. If they stay closed they are alive and you can cook them, if they open back up they are dead and you must throw them away. We’re also going to toss any cracked mussels. De-beard any mussels with a full on Fu Manchu, just pluck it off.
Marry mussels and sauce
Add sugar to your pan and stir. Next, toss the mussels into the pan and cover. Cook mussels for about 3 minutes. Give them a little shimmy half way through. Remove the lid from your pan. Chop up your cilantro and toss half of it in with your mussels.
Plate it up
Grab a large dinner plate. Remove your rice from the pot and pile it in the center of your plate. Top the rice with mussels and all of the green curry sauce. Garnish with remaining cilantro.