Lemongrass Mussels with Coconut Milk and Green Curry
This dish is a flirtatious one. The exotic mix of spices will wake your secret desires.
4 Servings
1 lbs mussels, cleaned
2 garlic cloves, finely diced
1 inch ginger, finely diced
1 stalk fresh lemongrass, cut thinly, lengthwise, light green part only
11/2 tablespoons green curry
¾ cup coconut milk
1 tablespoon butter
In a medium size stir fry pan heat 1 tablespoon butter. Add finely dices garlic cloves and ginger. Cook over medium …
Find the full recipe at the May issue of MAZA Cooking Journals available on the iTunes store.
