Green Curry Mussels

Serves: 4│40 min

Inspired from The Wine glas, Stellenbosch South Aftrica

There is nothing quite like the combination of briny mussels and the aromatic heat of a South African-style green curry. The key to this dish is ensuring the sauce is "sippable" like a light bisque, rather than thick like a traditional stew.

Ingredients

Main Component

• 1 kg (2.2 lbs) Fresh black mussels, scrubbed and debearded

• 15 ml (1 tbsp) Neutral oil (canola or grapeseed)

• 2 cloves Garlic, thinly sliced

• 1 Shallot, finely minced

• 1 Small red chili, sliced (for extra heat)

The Curry Broth

• 45 g (3 tbsp) High-quality green curry paste

• 400 ml (13.5 oz) Full-fat coconut milk

• 125 ml (1/2 cup) Dry white wine (preferably a Stellenbosch Chenin Blanc)

• 15 ml (1 tbsp) Fish sauce

• 5 g (1 tsp) Brown sugar

• 1 Lime, juiced

Garnish & Sides

• 10 g (1/4 cup) Fresh cilantro (coriander) sprigs

• 1 Crusty sourdough baguette or ciabatta, toasted

• 1 Lemon or lime wedge

Instructions

1. Discard any mussels that are cracked or remain open when tapped firmly against the counter.

2. Heat oil in a large heavy-bottomed pot or Dutch oven over medium heat.

3. Sauté the shallots and garlic for 2 minutes until translucent and aromatic but not browned.

4. Add the green curry paste and cook for 1 minute, stirring constantly to release the oils.

5. Deglaze the pan by pouring in the white wine, scraping up any bits from the bottom.

6. Stir in the coconut milk, fish sauce, and brown sugar; bring to a gentle simmer.

7. Add the mussels to the pot and cover tightly with a lid.

8. Steam for 5 to 7 minutes, shaking the pot occasionally, until all mussels have opened.

9. Remove from heat and stir in the fresh lime juice to brighten the broth.

10. Discard any mussels that did not open during the steaming process.

11. Transfer to a wide bowl, pouring the fragrant broth over the top.

12. Top with fresh cilantro and sliced chilies; serve immediately with toasted bread for dipping.

To truly capture that Wine Glass aesthetic, serve this with a chilled glass of Sauvignon Blanc—the acidity cuts through the creamy coconut perfectly.

Recipe inspired from

The Wine glass

Stellenbosch, South Africa