Coconut Curry Mussels
Mussels are one of my favourite foods - especially cooked in Thai curry! Living on the east coast for university, PEI mussels were everywhere and, most importantly, cheap. My roommates will know that a late summer or early fall family dinner would likely have been a huge pot of these coconut curry mussels served with some grilled bread and wine.
Original Recipe: William Sonoma. Click Here for Original Recipe
Time: 20 mins
Difficulty: 1/5
Tested: YES
Serves: 4
Ingredients
2 tbsp canola oil
1/2 cup sliced shallots or yellow onion
1 red bell pepper, thinly sliced
1/4 cup Thai red curry paste
2 tbsp minced garlic
1 tbsp grated fresh ginger
1 tsp red pepper flakes (or more if you like it more spicy)
2 cans coconut milk (15 oz. cans)
2 tbsp fish sauce
2 tbsp fresh lime juice
2 lb. fresh mussels (cleaned and make sure all are closed, discard any dead mussels)
Salt
Chopped fresh cilantro, for serving
Lime wedges, for serving
Method
In a large pot over medium heat, warm the canola oil. Once oil is shimmering, add onions and peppers. Sauté until onions start to become translucent, about 4 mins. Add garlic, ginger, red pepper flakes, and curry paste and cook, stirring constantly, for about one minute until very fragrant. Add the coconut milk, fish sauce, and lime juice. Stir and bring to a hard boil.
Add the clean mussels to the pot, place lid on the pot and steam until they open, about 4-5 minutes. Once mussels are open, shake pot to allow cooking liquid to incorporate with the mussels. Discard any mussels that did not open. Add a pinch of salt and garnish with cilantro.
Serve in bowls with lots of broth and grilled bread to soak it up! Enjoy!