Green Curried Mussels from Phuc Yea
Welcome to another delicious edition of Chefs Share! Each month, this column highlights restaurant recipes from your favorite local chefs.
Keywords
- Miami
- Dianne Rubin-Anderson
- Geoffrey Anderson Jr.
- Asian market
- Vietnamese
- Green Curried Mussels
- Minced shallots
- Vietnamese basil
- Chefs Share
- Caramel chicken wings
- Lemongrass stalk
- Cesar Zapata
- Maine
- Biscayne Blvd
- Pho
- New American cuisine
- Crispy imperial rolls
- MiMo
- Mussels
- Cajun cuisine
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.biscaynetimes.com.
Cooking tools:
- Vegetable brush
- Stockpot
- Chef's knife
- Cutting board
- Stove
- Measuring cup
- Measuring spoon
- Tongs
Ingredients
- 1 pound fresh mussels (PEI or Maine), debearded
- 1 teaspoon green curry paste
- 1 tablespoon chopped lemongrass stalk (white part only)
- 1 tablespoon minced shallots
- 1 tablespoon thinly sliced fresh garlic
- 1/4 cup white wine
- 1/4 cup coconut milk
- 1/2 cup mixed fresh cilantro and/or Vietnamese basil
- 1/4 cup sliced green grapes
- Salt
- pepper
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