GREENER CURRY MUSSELS
COCONUTTY, SPICY, TANGY, KICK ASS MUSSELS WITH FLUFFY NAAN TO DIP IN 
THE GREEN CURRY SAUCE OF THIS RECIPE IS DA BOMB, AND IN ADDITION, MUSSELS ARE VERY EASY TO COOK. YOU CAN’T FUCK IT UP. THE LIST OF INGREDIENTS MIGHT PUT SOME PEOPLE OFF BUT BELIEVE ME, IT’S WORTH IT. AND IF THESE INGREDIENTS ARE NOT IN YOUR USUAL SHOPPING LIST, JUST GIVE THIS ONE TIME THIS RECIPE A GO. YOU’LL GET HOOKED. AND ONCE YOU BUY THESE TYPE OF INGREDIENTS AND TEST HOW VERSATILE AND DELICIOUS THEY ARE, YOU WILL END UP USING THEM MORE OFTEN.
FEEDS 3 II TIME: 20 MINS II DIFFICULTY: FOOL PROOF
INGREDIENTS
For the Mussels
1.5kg mussels, cleaned, scrubbed, and debearded
1 tablespoon olive oil
3 lemongrass stalks, spiky tops trimmed, crushed
5 lime leaves, crushed (if you have them)
1-inch knob of ginger, smashed and roughly chopped
2 shallots, thinly sliced
2 cloves garlic, roughly chopped
1 400 ml can coconut cream
2 tablespoons green curry paste
1 tablespoons fish sauce
½ tablespoon sugar
¼ cup (about 10 grams) chopped cilantro for serving
Fresh lime wedges for serving
1 red chilli for serving
For the Naan
1 tsp instant/rapid rise yeast
120 ml warm tap water
1 tbsp white sugar
2 tbsp milk (cow or plant based)
1 egg, at room temp (you can skip it for a vegan naan)
½ tsp salt
220 grams bread flour or all-purpose/plain flour
30 grams ghee or unsalted butter, melted (use olive or coconut oil for vegan naan)
GET COOKING
Mussels
Start by heating the olive oil in a large pot over medium heat. Add the crushed lemongrass, lime leaves, ginger, shallots, and garlic. Sauté for 3-4 minutes until fragrant and the shallots are translucent. Stir in the green curry paste and cook for another minute. Add the coconut cream, fish sauce, and sugar, stirring to combine. Bring the mixture to a simmer.
Add the mussels to the pot, cover, and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open. Stir in the chopped coriander and chilli. Serve with fresh lime wedges and extra coriander and cilli on the side.
Naan
In a small bowl, combine the warm water, yeast, and sugar. Stir and let sit for 5-10 minutes until frothy. In a large mixing bowl, combine the yeast mixture with the milk, whisked egg, and salt. Gradually add the flour, mixing until a dough forms.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size. Divide the dough into 6 equal pieces. Roll each piece into a ball, then flatten and stretch into an oval or round shape. Heat a large skillet over medium-high heat. Brush the naan with melted ghee or butter and cook each piece for 2-3 minutes on each side, or until golden brown and slightly puffy. Brush the cooked naan with more melted ghee or butter and serve warm alongside the mussels.
Fuck yeah! Enjoy!
