So first let me say I LOVE trying foods from all over the world. So when I heard about Try The World subscription box I was immediately on board. And by “on board” I mean I immediately told my friends and family about it in the event they were trying to figure out what to get me for my birthday.
Now I know you guys have seen all sorts of subscription boxes floating around over the last couple of years but this particular box is incredibly unique because it’s the first subscription box to discover the best gourmet food and cultural finds from across the globe. Every two months you receive a gourmet box from a different country with 7-8 gourmet products curated by expert chefs. I mean…really what could be better than that?
Well…someone listened to my not so subtle hints! I got nice little email around the holidays saying I have been gifted the Try The World Box and I should be expecting it in about two weeks. The first box I received was the Holiday Box. This one was different in that it wasn’t specific to any one country. It was more of a collection of gourmet products from all over the world. This box contained tea from the UK, gingerbread cookies from Sweden, Truffles from Italy, olive oil from Israel, and some Acai syrup from Brazil, just to name a few of the items.
So just the other day I received my second Try The World delivery and this time it was the Thailand box. I was so inspired by all of the yummy ingredients in the box but two of the items really got the wheels turning in my head. The first being the coconut flower syrup and the second ingredient being the green curry paste. So I got to thinking what could I make with this green curry paste? And that’s when it hit me. Thai green curry mussels! I didn’t incorporate the coconut flower syrup in this recipe but I thought pulling in the coconut element would be ideal for this dish. All of these ingredients come together perfectly to make one quick an easy dish. Not to mention flavorful.
THAI GREEN CURRY MUSSELS
- 2 lbs. mussels, cleaned and debearded
- 1 tbsp coconut oil
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped or grated on microplane
- ½ inch ginger, finely chopped or grated on microplane
- 2 thai chili peppers, finely sliced
- 1 ½ tablespoon green curry paste
- 1 ¼ cup coconut milk
- 1 tablespoon fish sauce
- Handful cilantro, coarsely chopped
- Heat coconut oil on medium high heat in a heavy bottomed pan. Add the shallot, garlic, ginger and one sliced chili pepper and cook until just softened.
- Add the green curry paste and let fry until fragrant.
- Add the coconut milk and fish sauce to the pot and bring to a boil.
- Add mussels and cover with a lid. Steam them for 4-5 minutes until they are open. Please discard any mussels that have not opened.
- Garnish with cilantro and the remaining chili pepper. Serve Immediately.
- Serve with some grilled crusty bread.
- Rinse the mussels under running water to remove loose sediment, discarding any with broken shells. Your mussels will close their shells when lightly tapped.
- Right before I’m ready to cook the mussels, I like to transfer them to a large bowl of cold salted water and let them sit for about 20 minutes, stirring occasionally. The mussels will release any grit or sediment that is left in them.
- Don’t throw away the remaining sauce once the mussels are all gone. Save it and whip up and quick green curry. Just let the sauce simmer and throw in some veggies or any other protein you like. The sauce is too good to waste.
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