MUSSELS IN THAI GREEN CURRY BROTH | Recipies from Charleston, SC Restaurants | Charleston Restaurant
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Can opener
- Wooden spoon
- Slotted spoon
- Serving bowl
Ingredients
- 1 T Oil
- 4 Cloves Garlic, peeled and thinly sliced
- 1 oz Piece of Ginger, peeled and thinly sliced
- 2 stalks Lemongrass, tough outer leaves removed and thinly sliced
- 1/2 Onion, small dice
- Big pinch Salt
- 1 T Green Curry Paste
- 1 c White Wine
- 3 c Chicken Stock
- 5 sprigs Cilantro, chopped
- Zest and Juice of 1 Lime
- 1 can Coconut Milk
- 4 lb Mussels
- 1 Lime, cut into segments
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