Shrimp Mussels Recipe

roast garlic

Preheat oven to 400°F (200°C). Slice the top off a small head of garlic to expose cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 30–35 minutes until soft and caramelized. Let cool, then squeeze out 6 cloves of roasted garlic.

In a bowl, mash the roasted garlic into the mayonnaise. Stir in 1 tablespoon lime juice, 1/2 teaspoon lime zest, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust seasoning. Refrigerate until ready to serve.

Slice the baguette on the diagonal into 12–14 slices. Brush both sides lightly with olive oil.

Heat a grill pan or outdoor grill to medium-high. Grill slices 1–2 minutes per side until marked and crisp. Keep warm; you can rub warm slices with a halved roasted garlic clove for extra flavor if desired.

In a large, wide sauté pan or shallow pot, heat 2 tablespoons oil over medium heat. Add the finely chopped shallot and cook 2–3 minutes until translucent.

Add 3 tablespoons green curry paste and grated ginger; cook, stirring, 1 minute to bloom the spices.

Pour in 2 cups coconut milk and 1 cup stock, stir to combine. Add the bruised lemongrass stalks, 1 teaspoon lime zest, 2 tablespoons lime juice, 1 tablespoon fish sauce and 1 teaspoon brown sugar. Bring to a gentle simmer.

Simmer uncovered 8–10 minutes to meld flavors and slightly reduce. Taste and adjust seasoning with salt and a touch more lime or fish sauce as needed.

While broth simmers, ensure mussels are cleaned and discard any open mussels that do not close when tapped. Pat shrimp dry and season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Increase heat under the broth to medium-high. Add the mussels, cover and cook 3–5 minutes until mussels open. Using tongs or a slotted spoon, transfer opened mussels to a bowl, leaving liquid in the pan. Discard any mussels that remain closed.

Add shrimp to the simmering broth and cook 2–3 minutes until opaque and just cooked through. Return mussels to the pan to heat through for 30 seconds. Remove and discard the lemongrass stalks.

Stir chopped cilantro and optional basil into the broth. Taste and adjust acidity with extra lime juice if desired.

Ladle shrimp, mussels and broth into shallow bowls. Place 2–3 grilled baguette slices per serving on the side or across the bowl. Spoon a dollop (about 1 tablespoon) of roasted garlic & lime aioli onto each baguette slice or serve aioli on the side for dipping.

Garnish with chopped cilantro, thinly sliced red chili if using, and lime wedges. Serve immediately.