Mussels in a Green Curry

Ingredients:

1 pound mussels
1/4 tsp. cumin seeds, freshly ground
1/2 small tomato
1/2 cup cilantro leaves
1/4 cup mint leaves
1″ piece fresh ginger
2 small green serrano chiles
2 Tbsp. canola oil
1 medium yellow onion, finely chopped (about 1 cup)
1 cup canned coconut milk
salt

Instructions:

Scrub the mussels well, then pull off any beards and discard any mussels that are not tightly closed.

Using a blender or food processor, grind the cumin, tomato, cilantro, mint, ginger and chiles into a fine, smooth paste. You may add a few tablespoons of water if needed.

Heat the oil in a medium wok or cast-iron skillet over medium heat, and saute the onion until golden. Add the green curry paste and saute until the curry smells cooked and fragrant, 4-5 minutes. Add the coconut milk and salt to taste, and bring to a boil. Add the mussels and reduce the heat to low. Toss well, cover, and cook until all the mussels open, about 5 minutes. Discard any that have not opened.

Serve hot with rice or French bread.

Recipe from “5 Spices, 50 Dishes” by Ruta Kahate.