Thai Green Curry Mussels

Clean the mussels with a stiff brush under cold running water. Remove the beard, the little tuft of fibers the mussel uses to connect to rocks or pilings, by cutting and scraping it with a knife or scissors. You may also pull it sharply down toward the hinged point of the shells with your fingers.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Thai Green Curry Mussels
Review 1 for Thai Green Curry Mussels
5 out of 5
5 out of 5
MadCrayolaBox
,Amherst
,MA
April 7, 2012
Ability level:Novice
Cooks for:3 to 5 people
Cooks:Once a week
Would You Recommend? Yes
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Gourmet restaurant quality and so easy
April 7, 2012
I had a Thai Green Curry mussel dish at a nice restaurant and decided I'd love to make it at home. I found this recipe and was so pleased by how perfectly it replicated the meal I'd had at the restaurant and by how easy it was make. I used cilantro, like the restaurant did, instead of basil or mint and the lime leaf, which I would recommend to anyone who likes cilantro.
Pros: Quick, Easy, Adaptable, Impressive, Will Make Again