Rahman “Rock” Harper (Hell’s Kitchen), who also hails from the D.C. metro area, recently opened Fatshorty’s in Clarendon, Virginia, which specializes in mussels, sausage and cold beer. So naturally he’s big on mussels for summer entertaining, including crowd favorite Green Curry Mussels. “Fresh and alive is the key to purchasing mussels,” Harper advises. “If they are open and don’t close after tapping them together, they’re dead and should be discarded.”
Green Curry Mussels
2 tbsp olive oil, 75/25 blend (75 percent canola oil, 25 percent
extra virgin olive oil)
2 tbsp yellow onion, diced small
2 tbsp lemongrass, pounded and sliced in 1-inch pieces
1 tsp garlic, minced
1 inch fresh ginger, peeled and minced
½ cup coconut milk
1 tbsp green curry paste
1 lb mussels, rinsed
2 tsp fresh lime juice
1 tbsp fresh cilantro, chopped
1 tbsp cold butter
Salt, to taste
Buttered bread
Sauté onions in oil until soft. Add lemongrass, garlic and ginger; sauté for one minute. Add coconut milk and curry paste and simmer. Add mussels. Cover and cook until mussels fully open. Remove from heat and add lime juice, cilantro and cold butter. Stir until butter is well incorporated. Add salt to taste. Serve with toasted, warm bread.