🍳 Instructions

Preparation (5 minutes)

1 Clean the Mussels
Scrub mussels under cold running water and remove any beards. Discard any mussels that are already open, cracked, or don’t close when tapped.

💡 Chef’s Tip: Store cleaned mussels in the refrigerator covered with a damp towel until ready to use. Never store them in water.

2 Prep All Aromatics

Slice the onion, julienne the ginger, mince the garlic, slice the red chili, and tear the kaffir lime leaves. Dice the eggplant into 1-inch cubes.

Building the Base (10 minutes)

3 Start with Aromatics
Heat oil in a large, heavy-bottomed skillet over medium heat. Add the torn kaffir lime leaves and cook for 1 minute until they become fragrant and slightly crispy.
4 Sauté the Vegetables
Add the sliced onions, red chili, and ginger to the pan. Sauté for about 2 minutes until the onions start to soften. Add the diced eggplant with a sprinkle of salt and cook for another 2 minutes.
5 Add Garlic and Curry Paste
Stir in the minced garlic and cook for 1 minute, being careful not to let it burn. Add the green curry paste and cook for 1-2 minutes, stirring constantly, until the paste releases its oils and a fond forms on the bottom of the pan.

🔥 Important: Keep stirring the curry paste to prevent burning. Lower the heat if needed.

Creating the Broth (10 minutes)

6 Deglaze and Add Liquids
Pour in the fish stock, scraping up any browned bits from the bottom of the pan. Add the coconut milk, stirring to combine everything smoothly.
7 Season the Broth
Add the fish sauce, palm sugar, and a pinch of salt. Stir well and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to allow the flavors to meld.

Final Steps (5 minutes)

8 Add Mussels and Finish
Stir in the lime juice and Thai basil leaves. Add the cleaned mussels to the broth, cover the pan, and cook for about 5 minutes, or until all the mussels have opened. Discard any mussels that remain closed.
9 Serve Immediately
Taste and adjust seasoning as needed. Serve hot in bowls with steamed jasmine rice, lime wedges, and fresh cilantro on the side.

Serving Tip: Use empty mussel shells as spoons to scoop up the delicious broth. Pour any leftover rice into the remaining broth for a complete meal.