Coconut-curry mussels are a delightful treat from the sea, known for their tender texture and rich flavour. This coconut-curry mussel recipe brings a harmonious blend of creamy coconut milk, aromatic curry spices, and the natural sweetness of mussels. It’s a dish that’s both comforting and exotic, perfect for a special dinner or a casual weeknight meal. The gentle heat from the curry is balanced by the creaminess of the coconut milk, creating a sauce that is perfect for mopping up with crusty bread or ladling over a bed of rice.
More About Coconut-Curry Mussels
The recipe is straightforward and quick, making it an excellent choice for those who want to impress without spending hours in the kitchen. The mussels are cooked just until they open, ensuring they remain tender and juicy. The addition of fresh herbs and lime juice at the end brightens the dish, adding layers of freshness and acidity that elevate the overall flavour profile. Whether you are a seafood aficionado or a curry lover, this dish is sure to become a favourite.
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Coconut-Curry Mussels
4
servings15
minutes15
minutes30
minutesIngredients:
2 lbs fresh mussels, scrubbed and debearded
2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons red curry paste
1 can (14 oz) coconut milk
1 cup chicken or vegetable broth
1 tablespoon fish sauce
1 tablespoon brown sugar
Juice of 1 lime
Fresh cilantro, chopped, for garnish
Fresh basil, chopped, for garnish
Lime wedges for serving
Instructions:
- Prepare the Mussels: Rinse the mussels under cold water, scrubbing away any debris. Discard any mussels that are open and do not close when tapped.
- Cook Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and ginger, and cook for another 2 minutes.
- Add Curry Paste: Stir in the red curry paste and cook for 1 minute until fragrant.
- Create the Sauce: Pour in the coconut milk and broth, then add the fish sauce and brown sugar. Stir to combine and bring the mixture to a simmer.
- Cook the Mussels: Add the mussels to the pot, cover, and cook for 5-7 minutes, shaking the pot occasionally until the mussels have opened. Discard any mussels that remain closed.
- Finish and Serve: Stir in the lime juice and sprinkle with chopped cilantro and basil. Serve immediately with lime wedges on the side.
Ideas for Serving:
- Serve over steamed jasmine rice or rice noodles to soak up the delicious curry sauce.
- Pair with a side of crusty bread for dipping.
- A crisp green salad with a citrusy dressing would complement the richness of the curry.
Nutritional Information (per serving)
- Calories: 350 kcal
- Protein: 20g
- Fat: 25g
- Carbohydrates: 15g
- Fiber: 2g
- Sugars: 5g
- Sodium: 800mg
History:
Mussels have been a part of human cuisine for thousands of years, with evidence of their consumption dating back to prehistoric times. They are found in coastal waters worldwide and have been particularly popular in European and Asian cuisines. The combination of mussels with coconut and curry reflects the culinary influences of Southeast Asia, where coconut milk and spices are commonly used in seafood dishes. This fusion of flavours showcases the adaptability and global appeal of mussels.
FAQs:
Can I use frozen mussels?
Yes, frozen mussels can be used, but fresh mussels are preferred for the best flavour and texture. If using frozen, ensure they are fully thawed and drained before cooking.
How do I know if mussels are safe to eat?
Fresh mussels should be closed or closed when tapped. Discard any mussels that are open before cooking or remain closed after cooking.
Can I make this dish ahead of time?
It’s best to cook the mussels just before serving to ensure they remain tender and juicy. The curry sauce can be prepared ahead of time and reheated before adding the mussels.
