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Coconut Curry Mussels
Coconut Curry Mussels
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Spicy coconut curry mussels for a wow-worthy dish.
Ingredients:
  • 2 pounds mussels, cleaned and debearded
  • 1 tablespoon vegetable oil
  • 1 yellow onion, chopped
  • 1 Thai chili, finely chopped (can substitute good pinch chili flakes)
  • 1 tablespoon fresh ginger, minced
  • 1 1/2 tablespoons curry powder
  • 1/2 cup chicken stock
  • 1 can (13.5 ounces) coconut milk
  • Pinch salt
  • 1 stalk lemongrass, chopped into four pieces and smashed
  • 3 makrut lime leaves* (optional)
  • Chopped cilantro
  • Lime wedges
Instructions:
  • Prepare the mussels: Submerge them in a bowl of cold water to release any impurities for 10 minutes. Discard any open mussels. Gently remove the beards and place mussels in fresh cold water until needed.
  • In a pot over medium high heat, sauté onions in oil until soft and translucent. Add chiles, ginger, and curry powder. Cook for another minute until fragrant.
  • Pour in the broth and let it simmer until it reduces by half. Stir in the creamy coconut milk, season with salt, and drop in the fragrant lemongrass and makrut lime leaves if available. Bring the mixture to a gentle boil.
  • Gently place the mussels in the pot and cover them with a lid. Cook over medium heat for 6 to 7 minutes until they open. Remove any unopened mussels. Serve in bowls with broth, cilantro, and lime juice.

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