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ALL RECIPES

Curry-Coconut Steamed Mussels

  • Pair with Cuvée Blanc
Primary Ingredients

 1 stalk lemongrass 

1 tablespoon vegetable oil 

12 red onion, thinly sliced 

2 garlic cloves, thinly sliced 

1 tablespoon chopped and peeled ginger 

2 teaspoons green curry paste 

1 cup coconut milk 

1 tablespoon fish sauce 

1 42 pounds mussels, scrubbed and debearded 

Juice of 1 lime 

2 tablespoons chopped fresh cilantro

Primary Technique
  1. Trim lemongrass by removing the outer leaves, using only a 1/4 of the root end.
  2. Smash with the flat side of a knife and cut into one-inch pieces.
  3. Heat oil in a large pot, add sliced onion and cook until soft. Add garlic, lemongrass, ginger, and curry paste, stirring until golden.
  4. Add coconut milk, fish sauce, and 2 tablespoons of water to the pot and bring to a simmer.
  5. Add mussels to pot and cover. Cook for about 8 minutes or until mussels are open, stirring occasionally.
  6. Discard any mussels that do not open. Add lime juice to the pot; stir in cilantro. Serve immediately. 
steamed mussels
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Open Daily | 10 AM – 5 PM | Holiday Hours
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