Thai Green Curry Mussels

Ingredients

• 2 pounds fresh mussels, cleaned and debearded

• 1 tablespoon coconut oil

• 1 small onion, finely sliced

• 3 garlic cloves, minced

• 1 tablespoon grated ginger

• 2 tablespoons Thai green curry paste

• 1 can (13.5 oz) coconut milk

• 1 tablespoon fish sauce

• 1 teaspoon brown sugar

• Juice of 1 lime

• 1 cup fresh basil or cilantro

• Optional: sliced Thai green chilies for heat

Instructions

1. Heat your Nutri Stahl sauté pan over medium and add coconut oil.

2. Add onion, garlic, and ginger. Cook until softened but not browned.

3. Stir in the green curry paste and let it bloom for 30 seconds.

4. Add coconut milk, fish sauce, and sugar. Bring just to a simmer.

5. Add the mussels, stir once, and immediately cover with the Nutri Stahl lid.

6. Reduce heat to medium‑low and cook for 5 to 7 minutes. The mussels will steam open in the sealed environment.

7. Remove from heat, stir in lime juice and herbs, and discard any mussels that did not open.

Serving

Serve in deep bowls with the broth poured over the mussels. This pairs beautifully with jasmine rice or crusty bread to soak up the green curry sauce.