Just knowing that Teton Tiger is currently closed has doubled my cravings, but I can tide myself over until they reopen Friday with this recipe. Since Teton Tiger’s original opening as The Indian, the curried mussels have been one of our menu favorites, and we’re so glad that it remains on the menu through today. However, as seasons change in the valley, we know restaurants frequently change their menus as well. So, to prepare for that worst-case scenario where the mussels disappear from Teton Tiger’s rich, flavorful menu options, we got the recipe to duplicate the dish at home.
Teton Tiger’s Curried Mussels
- 1/3 cup fresh lime juice
- 1 (13.5-ounce) can unsweetened coconut milk
- 1/3 cup dry white wine
- 1 1/2 tablespoons Thai red curry paste
- 1 1/2 tablespoons minced garlic
- 1 tablespoon Asian fish sauce
- 1 tablespoon palm sugar
- 5 pounds fresh mussels, scrubbed and debearded
- 1/2 cup chopped fresh cilantro or basil
- In a large stockpot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar.
- Stir to dissolve sugar and curry paste, and bring to a boil over high heat.
- Boil for 2 minutes, then add mussels.
- Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
- Remove from the heat, and discard any unopened mussels.
- Pour mussels and liquid into a serving dish and toss with cilantro or basil.