Detroit’s Flowers of Vietnam is a Vietnamese restaurant that offers a variety of Vietnamese dishes including Bok Choy, Bun Thit Nuong noodle salad, and more for dine-in, curbside, or deliver, as well as a full bar. Try their Vietnamese Curried Mussels at home with this handy recipe.
Ingredients
For the curry paste
- 4 cups lemongrass (rough chopped)
- 1 cup fresh chopped galangal (about one 4-inch root)
- 28 cloves of garlic
- 1.5-pound bag of shallots (peeled)
- 25 Thai chilis
- 4 tablespoons fresh chopped turmeric (about 2 knobs worth)
- 3⁄4 cup palm sugar dissolved in 6 tablespoons hot water
- 1 3⁄4 cup fresh lime juice
- 1⁄4 cup sesame oil
- 2 tablespoons crab paste
- 2 cups makrut lime leaf — very loosely packed (roughly 100 leaves)
- 2 3⁄4 tablespoons sea salt
- 1 cup Red Boat fish sauce
- 15 bunches fresh cilantro
For the mussels
- 1 pound New Zealand green lip mussels (or any fresh mussels you can get your hands on)
- 3⁄4 cup curry paste
- 1/2 of a 14-ounce can of coconut cream Sliced scallions, for garnish
Directions
- In a blender, add in all of the curry ingredients and blend until smooth. Set aside. You will not need the full amount, but the curry freezes very well and will be good for months.
- In a large bowl of salted water, soak the mussels and chill for 1 hour. Make sure to remove any beards from the mussels.
- In a pot over medium heat, fry the curry paste until fragrant. Add in the coconut cream and the mussels.
- Lower the heat to a simmer and cover, cooking until the mussels start to open.
- Garnish with scallions and serve!
Flowers of Vietnam is located at 4440 Vernor Highway, Detroit. Call 313-554-2085 or visit flowersofvietnam.com for more information.
This story is part of the May 2023 issue of Hour Detroit. Read more in our Digital Edition. Plus, find even more recipes by area restaurants including Prime 29 Steakhouse’s Jumbo Lump Crab Cakes and Isla’s Turon at HourDetroit.com.
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