Steamed Mussels with Taro Frites, Kaffir Lime, Cilantro & Siamese Green Curry

Bringing together the freshness and spiciness of Indian curry, this steamed mussel recipe is full of flavor you won't forget

Siamese Green Curry


  • 2 tablespoons green Thai chili, seeded and soaked
  • 1 tablespoon shallots, sliced
  • 2 teaspoons lemongrass, sliced
  • 1 tablespoon garlic, sliced
  • 1 tablespoon galangal, peeled and chopped
  • 2 lime leaves
  • 1 teaspoon coriander seed
  • 1 teaspoon cardamom seed
  • 1 tablespoon cilantro stems
  • 1 cup water spinach
  • 1 tablespoon salt
  • Curry paste
  • 16-ounce can coconut milk
  • ¼ cup palm sugar
  • ¼ cup fish sauce
  • ¼ cup tamarind
  • 1 kaffir lime leaf
  • 1 tablespoon blended oil


Place the first 11 ingredients in the blender. Puree until smooth using some of the remaining chili water.

In a sauce pan, heat oil and add curry paste. Cook for 1 minute. Add remaining ingredients. Simmer for 30 minutes and reserve.

Kaffir Limes and Cilantro Mussels


  • 2 pounds bouchot mussels
  • 1 quart green curry
  • 2 kaffir lime leaves
  • ¼ cup cilantro, picked leaves
  • 2 tablespoons Thai basil leaves
  • 2 limes, halved


In a deep pan, add the mussels with the curry. Cover and steam for about 5 minutes until all the mussels open. Check seasoning and plate. Top with cilantro, basil and lime halves.

Taro Frites


  • 1 Taro root, peeled and soaked
  • Salt and pepper to taste


Pre-heat a fryer to 300 degrees. Remove the taro from the water. Fry in batches until crispy. About 5 minutes. Drain with paper towel. Season generously.

Serve alongside the mussels in a separate bowl.

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