Harmony is the guiding principle behind this dish. Influenced by Thai cuisine, this mussels recipe is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something that is uniquely delicious. In less than 30 minutes, you can have a seafood feast that is just as good, if not better, than any sophisticated five- star restaurant.
2 Tablespoons coconut oil
1/2 cup Yukon Gold potatoes, peeled, cut into 1/2-inch cubes
1/2 cup green beans, ends trimmed, sliced thin, cut into 1/2-inch pieces
1/2 cup red bell peppers,thinly sliced into 1-inch pieces
2 cloves garlic, grated
2 teaspoon fresh ginger, peeled grated
1 stalk of lemongrass, crushed
1/4 teaspoon crush red pepper flakes
1 teaspoon curry powder
One 13.5 ounce can unsweetened coconut milk
1/2 Tablespoon fish sauce (nam pla)
1 cup chicken stock
3 pounds Pei mussels, scrubbed, beard removed
Zest and Juice of 1 lime
1/4 cup fresh basil, roughly chopped
1/4 cup scallions, thinly sliced
1/4 cup cilantro, for garnish
Place a Dutch oven over medium-high heat and add the oil, potatoes, green beans, peppers, garlic, ginger,lemongrass, red pepper flakes and curry powder. Season with salt and pepper. Saute until fragrant, about 3 to 4 minutes. Add the coconut milk, fish sauce and stock, bring to a simmer, and cook until the potatoes are tender but still have a bite, about 10 more minutes. Add the mussels, lime zest and juice, and bring to a simmer. Cover with a lid and cook over high heat until all the mussels open.
Remove from heat and discard any mussels that did not open Remove and discard the lemon grass. Season with salt and pepper. Add the basil and scallions and stir to combine.Serve from Dutch oven into individual bowls, and garnish with cilantro.