Thai Green Curry Mussels on the Big Green Egg
Thai Green Curry Mussels on the Big Green Egg combine smoky live-fire flavor with creamy coconut curry broth and fresh herbs.
Servings: 4
Equipment
- Cast Iron Dutch Oven
Ingredients
- 2 Lbs Mussels cleaned
- 3 cloves garlic minced
- 1 shallot sliced thin
- 2 strips bacon chopped
- 1 stalk lemongrass sliced
- 2 tbsp green curry paste
- 1 Thai Chili pepper sliced
- 1 cup coconut milk
- ½ cup clam juice
- 1 cup 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.