Green Curry Mussels Recipe

Preheat oven to 400°F (200°C). Slice the top 1/4 off the head of garlic to expose the cloves. Place on a small piece of foil, drizzle with 1 tsp olive oil, wrap tightly and roast 30–35 minutes until soft and caramelized. Let cool, then squeeze cloves out of skins and mash into a paste. Set aside.

In a small bowl, combine 1/2 cup mayonnaise, the mashed roasted garlic (about 1 head), 1 tsp lime zest, 1 tbsp fresh lime juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth, taste and adjust seasoning. Refrigerate until ready to serve.

Prepare and oil bread

Slice the baguette on a bias into 1/2-inch thick slices (about 10–12 slices). Brush both sides lightly with 2 tbsp olive oil and sprinkle with 1/4 tsp kosher salt.

Heat a grill pan or outdoor grill over medium-high heat. Grill slices 1–2 minutes per side until char marks appear and bread is crisp. Transfer to a rack and keep warm. Optionally rub a warm toast with a cut clove of raw garlic for more bite.

Prepare aromatics: peel and finely grate 1 tbsp ginger, trim and bruise the lemongrass stalk (smash the stalk with the flat side of a knife and cut into 2–3 pieces to release oils), and mince 3 garlic cloves. Thinly slice 2 scallions and separate white from green parts; reserve greens for garnish.

In a large wide pot or deep skillet with a lid, heat 1 tbsp vegetable oil over medium heat. Add the white parts of the scallions, grated ginger and minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add 3 tbsp green curry paste and cook 1 minute, stirring, to bloom the spices.

Pour in 14 oz coconut milk and 1 cup stock, add the bruised lemongrass pieces, 1 tbsp fish sauce and 1 tsp light brown sugar. Stir to combine and bring to a gentle simmer. Taste and adjust seasoning with 1/2 tsp salt and 1/4 tsp black pepper.

Add the cleaned mussels to the simmering broth, cover and steam 4 minutes. Then add shrimp (if using) and recover; steam 2–3 more minutes until mussels have opened and shrimp are pink and opaque. Discard any mussels that remain closed after cooking.

Remove lid, stir in 2 tbsp fresh lime juice, 1 cup torn Thai basil leaves and 1/4 cup chopped cilantro. Spoon broth into warmed shallow bowls, distributing mussels and shrimp evenly. Taste and adjust with extra fish sauce or lime if needed.

Place 2–3 grilled baguette slices alongside each bowl. Dollop 1–2 tsp roasted garlic & lime aioli on each toast or serve aioli in a small ramekin for spreading.

Garnish mussels with reserved scallion greens, extra basil or microgreens, and a pinch of chili flakes if using. Serve with lime wedges on the side for squeezing.

Serve immediately while broth is hot and bread is crisp.