Turmeric Curry Mussels

Thai Curry, Coconut Milk, Fish Sauce, Betel Leaves, Steamed Rice, Cucumber, Green Beans

Chef Earl Ninsom of Hat Yai | Portland, OR
Yield: 6 to 8 servings

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Adapted by StarChefs | April 2018

INGREDIENTS

Curry Paste:
1 teaspoon salt
5 grams Thai chiles, deseeded and soaked in warm water
35 grams thinly sliced lemongrass
6 grams galangal
80 grams thinly sliced garlic
40 grams thinly sliced shallot
5 grams makrut lime peel, thinly sliced
4 grams turmeric root
2 teaspoons coriander seeds
2 teaspoons black peppercorns
1 tablespoon shrimp paste

To Assemble and Serve:
1 pound mussels
3 cups coconut milk
1 teaspoon palm sugar
1½ tablespoons fish sauce
5 to 7 betel leaves, cut or torn into ½-inch pieces
Steamed rice
Sliced cucumber
Raw green beans

METHOD

For the Curry Paste:
In a mortar and pestle, combine salt and chiles; pound to puréelike texture. Add remaining ingredients one at a time, pounding to achieve a fi ne paste.

To Assemble and Serve:
In a pot over high heat, combine mussels and 1 cup water; cover and steam until mussels open. Debeard mussels and remove meat from shells; discard shells and beards. In a saucepan over medium-low heat, stir to combine 3 tablespoons Curry Paste and 1 cup coconut milk. Cook 5 to 7 minutes, continuing to stir, until curry begins to separate. Season with palm sugar and fi sh sauce. Pour in remaining coconut milk and bring to a boil. Add mussels and betel leaves, turn off the heat, cover, and hold 30 seconds. Ladle curry into bowls and serve with rice and vegetables.

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