Coconut Curry Mussels
Steamed coconut curry mussels layered with Thai inspired flavors of red curry paste, ginger, garlic garlic and creamy coconut milk.
Servings: 2 servings
- 2 pounds mussels
- 1 tbsp flour for cleaning mussels
- 2 tbsp coconut oil
- 1 medium sized shallot chopped
- 2 large garlic cloves chopped finely
- 1 tsp grated or chopped ginger
- 2 tbsp red curry paste
- 1 13 ounce can of coconut milk
- Few dashes of fish sauce
- 1 tsp. brown sugar
- Small bunch of cilantro for garnish
- 1 lime cut into wedges
Begin by cleaning your mussels and Scrub each mussel and rinse well.
Pull the beard off the mussel and place all cleaned mussels in a bowl filled with cold water.
When all mussels are cleaned, sprinkle flour and toss gently.
Then rinse the mussels and place in cold water or in a large bowl of ice until you're ready to cook them.
In a medium sized pot, on medium heat, add coconut oil and shallot. Saute until softened, then add ginger and garlic and cook for another minute.
Stir in curry paste and pour in coconut milk and stir everything together. Add brown sugar and fish sauce and give one more stir.
Add in the mussels and stir one more time. Place a lid on the pot and cook until the mussels just open up, about 5 minutes.
Once done, plate mussels and all its broth into large bowls and garnish with fresh herbs and lime.
Discard any mussels that don't open or that have cracked shells.
Mussels cook very quickly, so don't walk away from the stove and cook until just opened up.
Other aromatics to add: lemongrass, kefir lime leaves, green onions.
Calories: 841kcal | Carbohydrates: 33g | Protein: 33g | Fat: 68g | Saturated Fat: 56g | Cholesterol: 65mg | Sodium: 695mg | Potassium: 1338mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2733IU | Vitamin C: 37mg | Calcium: 129mg | Iron: 13mg