Thai Green Curry Mus­sels

Alternative Medicine - - Quick Nutrition -

Con­sid­er­ing these mus­sels are sim­mered in a fra­grant green curry co­conut sauce in­fused with gin­ger, lemon­grass, and chile, I rec­om­mend you slurp the juice right off the shell halves. Some­times you’ve just got to say, to hell with proper, and hello to green curry made with spicy gar­den-har­vested jalapeños.

SERVES 4 1 (2-inch) piece lemon­grass from

the bot­tom third of the stalk 2 ta­ble­spoons co­conut oil 1 (1-inch) piece gin­ger, peeled

and sliced thinly 3 ta­ble­spoons green curry paste 2 jalapeño peppers, sliced thin 1 cup chicken broth 1½ cups full-fat co­conut milk 2 pounds mus­sels, scrubbed

and de­bearded ¼ cup roughly chopped fresh cilantro,

for gar­nish

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