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  • Green Curry Mussel & Sausage Stew

    2 votes
    Green Curry Mussel & Sausage Stew
    Prep: 15 min Cook: 25 min Servings: 4
    by Bob Vincent
    126 recipes
    >
    This is an easy dish to prepare. It could be served over pasta as well by thickening the sauce with a cornstarch slurry a bit. I used frozen New Zealand green lip mussels. If you can find good fresh mussels by all means use them as they would be better. I used a green curry paste. My wife does not like things too hot so I opted for a curry on the mild side. A red curry paste would boost the heat nicely if used instead. Like they say: happy wife, happy life. I served the dish with chopped purple Thai basil and lime wedges. I also served a salad and crusty sourdough bread. For a wine I chose a Beringer 2012 Carneros Chardonnay which paired nicely with the coconut milk in the sauce.

    Ingredients

    • 2 Lb Mussels (on the half shell if frozen or de-bearded and scrubbed if fresh)
    • 12 oz Chicken Basil sausage, cut into 3 inch lengths
    • 1 ea red onion, peeled and diced
    • 1 Tbs ginger, grated
    • 1 stalk lemon grass, peeled, bruised and minced (about 1 Tbs minced)
    • 2 clove garlic, minced and creamed
    • 3 Tbs green curry paste (or to taste)
    • 1 bunch purple Thai basil, stemmed and chopped (1 cup chopped)
    • 13 1/2 oz coconut milk
    • 2 Tbs fish sauce (or to taste)
    • 2 Tbs olive oil
    • 6 oz white wine, I used Pinot Grigio
    • 1 tsp Thai green curry powder
    • Salt/garlic pepper to taste
    • Lime wedges (for garnish)

    Directions

    1. Parboil sausage until cooked through. About 4 minutes. Brown sausage in oil over high heat. About 6 minutes.
    2. Sauté, onion until translucent, about 4-5 minutes. Add ginger and lemongrass. Sauté for 1-2 minutes.
    3. Add garlic, cook 1 minute or until fragrant.
    4. Add white wine to deglaze pan.
    5. Add curry paste; cook 1 minute until fragrant.
    6. Add coconut milk and fish sauce. Bring to boil.
    7. Add mussels. Cover and simmer a couple of minutes for frozen mussels to heat through or until mussels open if using fresh. Discard any fresh that do not open.
    8. Season to taste with salt/garlic pepper.
    9. Serve with Thai basil and lime wedges at the table.

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    Reviews

    • Bobby Lovera
      Bobby Lovera
      I love a good sauce...that looks like a good one!

      Comments

      • ShaleeDP
        ShaleeDP
        oh looks nice. interesting!

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