Coconut Curry Mussels
Coconut Curry Mussels
Mussels turn out to be one of the most sustainable seafoods - it's farmed naturally in the ocean without fertilizers, pesticides, or fossil fuels. This is a favorite recipe I tried to imitate from our local restaurant, and it came out pretty great! The topper is grilling great bread to sop up the juices. Company worthy!
Total Time
15 min
Servings
4 servings
Ingredients
- 2 lbs mussels (usually 1 bag)
- 1 tbsp veg oil
- 1 medium sweet or yellow onion, chopped
- 1 Thai chili, seeds removed, finely chopped (or pinch of chili flakes)
- 1 Tbsp fresh ginger, minced
- 1 1/2 tbsp curry powder
- 1/2 c veg broth
- 1 can (13.5 oz) coconut milk or cream
- Pinch kosher salt
- 1 tsp honey
- 2 tsp fresh lime juice, more if desired
- 1 stalk lemongrass, chopped into 4 pieces and smashed (I use a defunct meat hammer)
- 3 makrut lime leaves (optional - find in Asian and some markets like Whole Foods)
- Chopped cilantro and lime wedges for garnish
Instructions
- Soak mussels in cold water with 1/4 cup of flour to encourage them to discard any stones. Let sit for 20 min. Drain and repeat. Discard if open or damaged. Place in cold water until ready to use.
- Saute onions until translucent, then add chilies, ginger, and curry. Stir for a minute.
- Add broth and reduce to 1/2. Then add coconut milk, salt, lemongrass, and makrut lime leaves. chiles, ginger, and curry powder. Bring to boil. Add honey and lime juice at the end.
- Drain mussels and add to broth. Reduce heat to medium, cover with a lid. Cook for 6-7 min until mussels open. Discard any that are closed. Spoon mussels into bowls and pour over the broth. Garnish with chopped cilantro and juice from lime wedges. Serve with buttered grilled breads for dipping.