Thai Curry Mussels & Chinese Sausage

Adapted from an internet recipe.

Sounds really nice. Thai Green is used in this and that is a milder curry that you can spice up to your liking with the optional red Bird's Eye chilies.

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Prep Time 20

Cook Time 15

Total Time 35

Course Lunch, Main Dish

Cuisine Asian

Servings servings

Equipment

Steamer

Ingredients

1 teaspoon cooking oil
140 grams Chinese sausage, sliced, ¼ inch thick, (5 oz)
3 cloves garlic, smashed and minced
1 stalk lemongrass, bruised and knotted
1 sprig mint, leaves picked
2 tablespoons green curry paste
2-4 Bird's Eye Chilis, red, chopped, optional for heat
500 grams fresh green mussels, scrubbed, (1 lb)
2 tablespoons fish sauce
¼ cup coconut milk
½ cup water
¼ bunch fresh Thai Basil, cut into strips

Instructions

In a 12 inch pan or large-sized steam pot, heat oil over medium heat and add the sausage. Cook for 2 to 3 minutes on medium heat until sausage just starts to brown. Add garlic, lemongrass, half of the mint, curry paste, and chilies. Stir to combine and cook until garlic is light brown, about 2 minutes.
Add mussels to the pot and continue to cook for 2 minutes, stirring occasionally. Add fish sauce, coconut milk, water, remainder of the mint, half of the basil, cover and cook for 7-10 minutes or until 90 percent of mussels are open. Discard any unopened mussels.
Add remaining basil and stir to combine. Transfer to a bowl and serve with bread or rice. Important note about the mussels, when served, diners should check each one for a tuft of grass that has to be removed prior to eating the mussel.

Notes

I cannot price the mussels until I buy them again. The sausage might cost about 75 Baht, when I make this I will confirm the prices. For now I will say this is low cost as many times the way we get mussels is local harvested by us.