I fell in love with cooking while I was traveling in Thailand. I absolutely love their use of flavours, textures, and ingredients. That trip changed my life and how I look at food.
This recipe is a really fun and delicious way to eat, what I think to be, Atlantic Canada’s most underrated seafood, mussels. What is also incredible about this recipe is that it is so easy to make and comes together in a matter of minutes. Very few ingredients needed and all you need is a burner and a pot.
The rich, spicy, sweet, funky curry broth is so incredibly delicious and pairs perfectly with the mussels. You are going to 100% want to make sure you have lots of bread close by to sop up this broth. It’s the star of the show!
- 2 lbs mussels
- 1 tbs sesame oil
- 1/4 cup chopped cilantro stems
- 1 shallot, sliced
- 1 inch ginger, minced
- 2 garlic gloves, minced
- 2 Thai chilies, sliced
- 2 lime leaves
- 1 can of coconut milk
- 4 tbs Thai yellow curry paste
- Juice of 1 lime
- 1/2 cup stock (any kind will work)
- 2 tbs soy sauce
- 1 tbs fish sauce
- To finish;
- 8 cherry tomatoes, halved
- 1/2 cup fresh basil
- 1/2 cup fresh cilantro
- Place a pot over medium high heat and add in sesame oil. Once oil is to temperature, add in the cilantro stems, shallots, garlic, ginger, and chillies. Saute for 30 seconds to a minute and then add in the 1/2 cup of stock. Allow the stock to sizzle away and reduce.
- 30 seconds after adding the stock to the pot, add in the curry paste and stir to incorporate all of the ingredients together. Heating the curry pastes “wakes it up” and increases the flavour.
- Next up, in goes the coconut milk, soy, fish sauce, and lime leaves. Let this whole mixture get to know each other and come up to a light boil. Once the boil has been reached, add in the mussels and cover with a lid. Let steam away for 5-7 minutes or until all of the mussels have opened.
- Once done, remove mussels and broth from the pot and place in a large bowl. Toss with cilantro, basil, and cherry tomatoes. Serve with grilled bread and steamed jasmine rice.