Mussels in green curry from Bobby at Home: Fearless Flavors from My Kitchen (page 173) by Bobby Flay and Stephanie Banyas and Sally Jackson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crispy coconut-scallion rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JimCampbell on November 27, 2024

    Way too salty. Unpleasantly so. To be fair I'm not sure if it's the shelf stable Thai green curry paste available at our local market, or the fish sauce. We did not add salt. We followed the recipe as written. I should have tasted the green curry/coconut sauce before adding the fish sauce, then I may have had a better idea which one is the culprit. With so many other Thai mussel recipes out there I doubt we'd make this one again.

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