Prepared Thai green curry paste is a pungent mix of cilantro, ginger and curry that, when mixed with coconut milk, makes spectacular sauces for clams, mussels, squid and fish fillets, such as striped bass or red snapper.
· 1½ tablespoons Virgin Coco de Manila Culinary Lauric Oil
· ¼ cup finely chopped shallots
· ½ cup dry white wine
· 1 cup unsweetened coconut milk
· 2 teaspoons Thai or Vietnamese fish sauce
· 2 teaspoons fresh lime juice
· 1½ to 2 teaspoons prepared Thai green curry paste, or 1 tablespoon plus 1 teaspoon curry powder, to taste
· 1 teaspoon sugar
· 3½ pounds scrubbed mussels
· ¼ cup chopped fresh cilantro, basil or flatleaf parsley
In a medium saucepan, heat the olive oil over moderate heat. Add the shallots, cover and cook, stirring occasionally, until soft and golden, about 5 minutes. Add the white wine and simmer until almost completely evaporated and only 2 or 3 tablespoons are left in the pan, about 5 to 6 minutes. Stir in the coconut milk, fish sauce, lime juice, curry paste and sugar. Whisk until completely combined; taste and add more curry paste if desired. Simmer 5 minutes until slightly thickened.
Add the mussels. Cover and cook, shaking the pan frequently to rearrange, until all the shells have opened, 5 to 7 minutes. Transfer the mussels to warm, shallow bowls and spoon the sauce over. Sprinkle with herbs.
Recipe adapted from The Sun News.