Green Curry Mussels

Fill a medium saucepan three quarters full of water and bring to a boil over high heat. Add 2 oz. (55 g) bamboo shoot strips and cook to release their impurities, 15–30 minutes. Drain the bamboo shoots, then either slice or shred. Do Ahead: The prepared bamboo shoots can be stored in an airtight container in the refrigerator for up to 1 week.

In a large, high-sided sauté pan with a lid, combine 2 Tbsp. green curry paste and 2 Tbsp. coconut milk and cook over medium-high heat, stirring, until fragrant, about 1 minute. Add prepared bamboo shoot strips, ¼ white onion, thinly sliced, ½ green bell pepper, thinly sliced, and 1 lb. (455 g) mussels, scrubbed and debearded, and cook for 1 minute. Add 1 Tbsp. fish sauce, 1 Tbsp. sugar, 4 green Thai eggplants, cut into quarters (or sub green tomatoes), and ½ cup (120 ml) nam sai (clear bone broth), cover, and cook until the mussels pop open, about 4 minutes. Discard any mussels that do not open. Stir in remaining ¾ cup plus 2 Tbsp. coconut milk.

Transfer to a serving bowl, top with fresh Thai basil, hand ripped, and serve immediately with toasted baguette slices (or toast points) and steamed rice.