This is such a messy picture. We actually had this on New Years Eve along with lots of other seafood-y goodness, and I was so starved by the time I got everything out to serve, we just dove right in. By the time I got around to taking a picture, it was looking
If your not familiar with some of these ingredients, don't be afraid. You should be able to find everything in an averagely stocked grocery store. (Yes, even up in Vermont Mom & Dad) Don't be intimidated with the curry past either. It's probably not as strong as you think it is, and it's going to add so much dimension to this dish.
My local fish monger was all sold out of mussels, but I substituted clams using the same exact method. Shellfish are quite interchangeable. This would be just as good with scallops, shrimp, or really any type of fish.
Go make this! It takes less than a half hour. It's worth hours. And be sure to warm up some crusty bread to soak up all of that brothy goodness!
Nom. Nom. Nom.
Steamed Mussels with Lemongrass Coconut Curry
- 2 lbs mussels, scrubbed & picked through (discard cracked shells and ones that don't close when tapped)
- 1 stalk of lemongrass, white part grated with microplane grater (substitute with 4 wide strips of lemon peel, or a tbsp of lemongrass paste)
- 2 bottles of clam juice
- 1 can (14oz) of good coconut milk (shake can vigorously to mix the fat with the liquid)
- 1/2 cup of Thai curry paste (add less depending on your spice tolerance)
- 1 tablespoon fish sauce (or substitute with 1 teaspoon of kosher salt)
- 1 teaspoon sugar
- 3 small skeins of mung bean noodles (cellophane/glass noodles) soaked in cold water for 5 minutes.
- chopped scallions & chili for topping