The house is full of smoke because Stephen didn't realize there was something on the burner when he turned it on. But on the plus side, the light rays streaming into the house look really cool.
Anyway, they were out earlier today to buy some fresh mussels so Mal could cook the coconut-curry mussels she had in Wisconsin, but they don't manage to find any. So they make it with shrimp! It's delicious!
- Coconut-Curry Mussels/Shrimp recipe
- 1 stalk lemongrass
- 2 Tbsp vegetable oil
- 1 medium red onion, thinly sliced
- 3 Tbsp chopped/peeled ginger
- 2 oz. jar green curry paste
- 15 oz. can coconut milk
- 2 Tbsp fish sauce
- 1/4 cup water, divided
- 3 lbs mussels, scrubbed and debearded (or shrimp!)
- 2 limes, halved
- 1/2 cup fresh cilantro (optional, Mark doesn't like cilantro)
- French bread, lightly toasted
- Would be good with rice to make a complete meal.
- If doubling for 4 people, divide ingredients in half and cook in two pots, not one big one.
- Trim lemongrass, leaving 6" at root end, discard the tops.
- Smash stalks with the flat side of the knife and cut into 1" pieces.
- Heat 1 Tbsp of oil in a large pot over medium-high heat.
- Add sliced onion and cook until soft (~5 mins).
- Add garlic, lemongrass, ginger, and curry paste to pot and cook. Stirring until golden (~2 mins).
- Add coconut milk, fish sauce, and 1/4 cup water to pot and bring to a simmer.
- Add mussels (or shrimp!), cover, and cook, stirring occasionally until mussels/shrimp open/turn pink (~8 mins). For mussels - discard any that do not open.
- Add juice of limes to pot and then the lime itself.
- Stir in cilantro into pot.