I have been eating a lot of BBQ lately. Not that there is anything wrong with that but for tonight’s cook I wanted to do something with seafood. I love the early part of summer when you can sit outside with a cold beer, relax, eat and socialize. What better dish to make than a pot of steamed mussels to share! So, sit back, grab an ice cold Chang, and enjoy this recipe is for Big Green Egg Thai Green Curry Mussels.
Big Green Egg Thai Green Curry Mussels
To get started prep minced garlic, sliced shallots, 2 strips of bacon chopped, 1 stalk lemongrass sliced, green curry paste, sliced peppers (Serrano in this recipe), coconut milk, clam juice, and white wine.
Preheat the Big Green Egg to 350° and place your Lodge Cast Iron Dutch Oven on the grilling surface.
Cook the bacon first (2 min), then add shallots (1 min), add the pepper, curry, and lemon grass (1 min), then add the liquids. Once you have a slight boil add the mussels and cover.
After a few minutes the mussels will start to open. Once they are all open it is time to pull them off and serve.
Serve the mussels with some grilled bread and your favorite beverage of choice. Delicious!
Big Green Egg Thai Green Curry Mussels
Ingredients
- 2 Lbs Mussels
- 3 cloves minced garlic
- 1 sliced shallot
- 2 strips of bacon chopped
- 1 stalk lemongrass sliced
- 2 Tbls green curry paste
- 1 sliced Thai Chili pepper
- 1 c coconut milk
- ½ c clam juice
- 1 c white wine
Instructions
- Preheat the Big Green Egg to 350° and place your Lodge Cast Iron Dutch Oven on the grilling surface.
- Cook the bacon first (2 min), then add shallots (1 min), add the pepper, curry, and lemon grass (1 min), then add the liquids.
- Once you have a slight boil add the mussels and cover.
- After a few minutes the mussels will start to open.
- Once they are all open it is time to pull them off and serve.
It has been way too long since I last cooked up some mussels. Thanks for the inspiration – I definitely need to do so again soon!
🙂