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Coconut Curry Mussels

Coconut Curry Mussels
  • Category

    Dinner

  • Cusine

    American

Ingredients

2 lbs of mussels, cleaned and debearded

1 tablespoon of vegetable oil

1 yellow onion, chopped

1 thai chili, finely chopped

3 teaspoons of ginger, minced

1 1/2 tablespoons of curry powder

1/2 cup of chicken broth

1 can of coconut milk

Pinch of salt

1 stalk of lemongrass, chopped into four pieces and smashed

3 kaffir lime leaves*

Chopped cilantro

Lime wedges

Directions

Place mussels in a bowl of cold water so the mussels will spit out any sand or mud. Let them sit for 10 minutes. Drain and repeat. Toss any mussels that are open as these are dead.

their "beards") and place them in a bowl of cold water until ready to use.

Heat the oil in a pot on medium high heat and add the onion and stir for a few minutes until they become soft and slightly translucent. Add the chilies, ginger, and curry powder and stir for a minute until fragrant.

Add the chicken broth and reduce half. Add the coconut milk, salt, lemongrass and kaffir lime leaves if using and bring to a boil.

Drain and add the mussels, reduce heat to medium and cover with a tight fitting lid. Cook for 6-7 minutes until the mussels open. Discard any that are closed as these were dead before cooking. Spoon mussels into bowls and pour over with broth. Garnish with chopped cilantro and juice from lime wedges.