Mussel Soup With Green Curry Recipe

Name: Mussel Soup With Green Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Curry paste:; 1 1/2 teaspoons coriander seeds; 1 1/2 teaspoons cumin seeds; 1/2 teaspoon black peppercorns; 2 whole cloves; 1 cup chopped fresh cilantro; 1/2 cup chopped peeled fresh lemongrass (about 2 stalks); 2 tablespoons grated peeled fresh ginger; 1 tablespoon Thai fish sauce (such as Three Crabs); 1 tablespoon dark sesame oil; 2 teaspoons grated lime rind; 5 garlic cloves, peeled; 4 shallots, halved (about 1/4 pound); 1 serrano chile; 1/4 cup water; Soup:; 1 1/2 teaspoons dark sesame oil; 4 cups water; 1 cup dry white wine; 1 (8-ounce) bottle clam juice; 60 mussels (about 1 1/2 pounds), scrubbed and debearded; 1/3 cup chopped fresh cilantro

Servings: persons

Curry paste:
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
1/2 teaspoon black peppercorns
2 whole cloves
1 cup chopped fresh cilantro
1/2 cup chopped peeled fresh lemongrass (about 2 stalks)
2 tablespoons grated peeled fresh ginger
1 tablespoon Thai fish sauce (such as Three Crabs)
1 tablespoon dark sesame oil
2 teaspoons grated lime rind
5 garlic cloves, peeled
4 shallots, halved (about 1/4 pound)
1 serrano chile
1/4 cup water
Soup:
1 1/2 teaspoons dark sesame oil
4 cups water
1 cup dry white wine
1 (8-ounce) bottle clam juice
60 mussels (about 1 1/2 pounds), scrubbed and debearded
1/3 cup chopped fresh cilantro

1
To prepare curry paste, heat a small, heavy skillet over medium-high heat. Add first 4 ingredients to pan; cook 1 minute or until fragrant, stirring frequently. Place spice mixture in a spice or coffee grinder; process mixture until finely ground.
2
Place ground spices, cilantro, and next 8 ingredients (through serrano) in a food processor; process until chopped, scraping sides. With processor on, slowly pour 1/4 cup water through food chute; process until smooth.
3
To prepare soup, heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add curry paste to pan; saute 3 minutes. Add 4 cups water, wine, and clam juice; bring to a boil. Reduce heat, and simmer 30 minutes; add mussels. Cover and cook over medium-high heat 5 minutes or until mussels open; discard any unopened shells. Sprinkle with 1/3 cup cilantro. Serve immediately.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Curry paste:, 1 1/2 teaspoons coriander seeds, 1 1/2 teaspoons cumin seeds, 1/2 teaspoon black peppercorns, and more.

Yes, Mussel Soup With Green Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mussel Soup With Green Curry

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