Tommy Klauber, our neighbor here in Longboat Key (also the fabulous chef of Pattigeorge’s), shared with us this delicious seafood dish – Thai Green Mussels. Oooh, yum…aren’t you glad you clicked on this blog? When you feel like adding a nice KICK to your dinner table, try this flavorful recipe and your tastebuds will be dancing with joy! When you’re not in the mood to cook, take your boat down to Pattigeorge’s, where you can dock at the restaurant, head inside and enjoy the beautiful water and sunset views, not to mention the eclectic menu that is full of so many tempting options, you may want to sample a variety by ordering an assortment of Small Plates. Enjoy!
Tommy Klauber’s Thai Green Curry Mussels from Pattigeorge’s Restaurant
2 lbs. mussels
2 inch piece of lemon grass
2 Tbs. vegetable oil
1 can coconut milk, shaken
1-1/2 tsp. Thai green curry paste
Juice from two limes
2 green onions, sliced
2 shallots, sliced
2 Tbs. Cilantro, minced
1 Tbs. ginger, grated
2 Tbs. Thai basil, sliced
2 cloves garlic, minced
1 kaffir lime leaf
Heat oil in a 6-quart stockpot on medium heat.
Combine the curry, green onions, shallots, kaffir lime leaf, ginger, garlic and lemon grass in the stockpot and sauté for 1 minute.
Add coconut milk and lime juice.
Bring liquid to a boil, add mussels and cover tightly.
Steam mussels until cooked through (about 5 minutes).
Add cilantro and basil; toss mussels in the steaming liquid.
Serve hot in a large bowl.
Serves 2 – 3.
Thai Green Curry Paste
12 ea Green hot chilies
4 tbs Garlic (chopped)
4 tbs Shallot (chopped)
2 tbs Lemon grass (chopped)
2 tbs Galangal (can substitute ginger) (chopped)
1 tbs Cilantro (chopped)
1/2 tsp Kaffir lime rind (chopped)
1 tsp Shrimp paste
1/2 tsp Salt
1/4 tsp Pepper corn
Yield: 1 cup
- Into a blender, put the chilies and the rest of the ingredients except the shrimp paste and blend to mix well. Then add the shrimp paste and blend again to obtain about 1 cup of a fine-textured paste.
2. This can be stored in a glass jar in the refrigerator for about 3-4 months