Name: Thai Green Curry with Mussels and Broccoli
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 4 ounces thin rice noodles; 1 13.5-ounce can full-fat coconut milk; 2 shallots, sliced into rings; 1/4 cup green curry paste; Grated zest of 1 lime, plus 1 tablespoon juice; 4 teaspoons fish sauce; 2 teaspoons packed light brown sugar; Kosher salt; 2 pounds mussels, scrubbed and debearded; 4 cups broccoli florets (about 12 ounces), cut into bite-size pieces; 1 cup fresh Thai basil, torn, plus more for topping; 1 serrano chile pepper, chopped

Directions

Bring a large pot of water to a boil over medium-high heat. Add the rice noodles and cook as the label directs. Drain, then divide among 4 wide bowls.
Cook 3/4 cup of the coconut milk in a Dutch oven over medium-high heat until thick and the coconut oil starts to separate from the milk, 5 to 7 minutes. Add the shallot and sauté until translucent, about 2 minutes. Add the curry paste and cook until fragrant, about 1 minute. Add the remaining coconut milk, then rinse the can with 2 cups cold water and add to the pot. Add the lime zest, fish sauce, brown sugar and 1/2 teaspoon salt. Bring to a simmer and cook until the flavors come together, about 5 minutes.
Add the mussels and broccoli, cover and cook until the mussels have opened, about 5 minutes; discard any unopened mussels. Stir in the basil, serrano and lime juice. Ladle the curry over the rice noodles and top with more basil.

Photograph by Andrew Purcell

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