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!
- 1 pkg. sticky rice
- 2 Tbsp. green curry paste (heaping tablespoons)
- 1 cup whole fat coconut milk
- 1/2 lb. mussels
- 1 handful cilantro
- 2 Tbsp. sugar
- 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.
- 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. Debeard any mussels with a full on Fu Manchu, just pluck it off. 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.
- 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.
- Hot Tip: Mussel relaxer - Store your mussels in a bowl of salted water in the fridge until you’re ready to cook them, they’ll think they’re in the ocean and relax
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