Green Curry Mussels

"I know many people are intimidated by cooking mussels, but I'm here to assure you it's both easy and well worth it to make this green curry at home. The main thing is to clean your mussels thoroughly. From there, the green curry does a lot of heavy lifting and the mussels, which add their beautiful, briny juices into the curry, turn this into a dish so spectacular and stunning you are sure to impress even the most discerning dinner party guests. Although this is in the "with rice" chapter, and you should definitely eat this dish with steamed white rice, I encourage sopping up the delicate broth with crusty bread as well."

"The most important thing to note about bamboo shoots is that it requires proper cleaning and some prep time. Make sure you drain the bamboo shoots thoroughly and boil them to remove impurities and calm their funky flavor."

Many home cooks feel intimidated by cooking mussels, but mussels are easy to prepare with proper cleaning. Clean mussels thoroughly, removing beards and scrubbing shells, and discard any open or damaged specimens. A vibrant green curry carries the flavor, while mussels contribute beautiful, briny juices that enrich the broth and elevate the dish. Serve the curry with steamed white rice and optionally mop up the delicate broth with crusty bread. Bamboo shoots need careful prep: drain them well and boil to remove impurities and temper their funky flavor before adding to the curry.

Read at Epicurious