CHARLOTTE favor
Ingredients
Green Curry:
2 jalapeños, seeded and chopped
1/2 shallot, minced
1 tablespoon ginger, minced
5 cloves garlic, minced
2 tablespoons fsh sauce
2 tablespoons green curry paste
2 tablespoons vegetable oil
1 bunch cilantro, chopped (with
stems)
Coconut Cream:
1/3 cup white wine
1 shallot, minced
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1/2 cup clam juice
1/4 cup brown sugar
1 tablespoon fsh sauce
2 cups heavy cream
2 cups coconut milk
Mussels:
1 tablespoon vegetable oil
3 pounds mussels, cleaned and
debearded
Preparation
Green Curry:
• Put ingredients in blender or food
processor and puree until smooth.
*Can be refrigerated in advance
of cooking mussels.
Coconut Cream:
• Sweat shallots, garlic and ginger
in medium saucepan, about 2
minutes.
WANNA GO?
Good Food on Montford
1701 Montford Dr.
Charlotte, NC 28209
704.525.0881
goodfoodonmontford.com
PHOTO BY KYO H NAM PHOTOGRAPHY
GOOD FOOD ON MONTFORD'S
GREEN CURRY MUSSELS
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• Add clam juice, brown sugar
and fsh sauce, and simmer 2
additional minutes.
• Add cream and coconut milk.
• Bring to boil.
• Remove from heat and let cool.
*Can be refrigerated in advance
of cooking mussels.
Mussels/Assembly:
• Heat large, heavy-bottomed pot
over high heat.
• Add green curry, then oil (in that
order), and saute a few seconds.
• Add mussels and toss to coat
before adding coconut cream.
• Cover pot and cook until mussels
open, about 2 minutes. Discard
any unopened mussels.
• Serve with grilled, crusty bread.
30 MARCH 2016