Creamy Coconut Curry Mussels | A Recipe
I can't stress this enough: we need to be eating more mussels! They boost our nervous systems, reduce fatigue, and contribute to brain, thyroid, and immune system health. They're also abundantly available, possess a very low-carbon impact, and are an affordable protein. You can buy a pound (1 serving) for roughly $4 at the supermarket.
Here's a creamy, spicy, curry mussel dish that's perfect for hosting a family-style seafood dinner. It's easy to follow, it's different from the usual white wine garlic sauce, and the ingredients are easy to source.
PREP & COOK TIME: 10 min prep, 15-20 cook time
RECIPE SERVING SIZE: 2
INGREDIENTS
- 2 pounds of mussels
- 3 tablespoons of olive oil or vegetable oil
- 1 yellow onion
- 1 shallot
- 1 clove garlic
- 2 heavy tablespoons of curry powder (we used Keen's)
- A 2cm thumb of grated fresh ginger
- 1/4 cup of tomato paste
- 1 tablespoon of chili paste (we used Hatch chile fresh red for more heat)
- 1 can of organic coconut milk
- salt and pepper to taste
- 1/2 cup of water
- 1/4 cup heavy cream
- 2 teaspoons of cloves (optional, adds more flavor)
- 1 lime
- A handful of chopped cilantro leaves
EQUIPMENT
- Scrubber brush to wash mussels
- One large pot
- Wooden spatula
- Tea infuser
- Ladle
- Serving bowls
DIRECTIONS
1. Wash your 2 pounds of Mussels.
Using cold water, scrub your mussels lightly to remove any remaining grit. Toss any mussels with broken shells. If any shells are open, tap on them to see if the mussels are still alive. They'll snap shut if they are, and that means they're perfectly fine!
You may find a little "beard" hanging out of the shell of the mussels that looks like a little piece of caught seaweed. Twist and yank on the beard towards the hinge of the mussel and it should rip off easily. Set the mussels aside.
2. Place the large pot on medium heat. Twirl 3 tbs. of olive or vegetable oil into the pot. Dice up one onion and one shallot. Mince a clove of garlic. As you wipe away your tears, toss it all into the pot.
Wait until your onions are softened and translucent. This normally takes 3-5 minutes. Reduce the heat if needed to avoid burning the garlic.
3. Finely dice the 2cm thumb of ginger. Add the ginger, and curry powder (2 tablespoons) to the pot. Add a few pinches of salt and pepper.
It'll take only a few minutes to combine these flavors. You'll want to see the color of the curry powder fully blended into the onions.
4. Add 1/4 cup of tomato paste and 1 tablespoon of chile paste. Once they've mixed thoroughly with the onions (give it a few minutes), pour in the can of organic coconut milk. Add the 1/4 cup of cream. Fill up a little less than half of the coconut milk can with water, and add it to the mix.
The color should now look like a nice bright, creamy orange.
5. Lower the heat and place the 2 teaspoons of cloves into a tea infuser. Insert it into the pot. Let everything simmer for 3-5 minutes.
6. Take your cleaned mussels and dump them into the pot. Cover for 5-7 minutes to let the mussels steam.
Ensure that the heat is low-to-medium (nothing is boiling). After four or five minutes, peek to see that the mussels are opening. Give it a couple more minutes to be sure.
7. Serving time!
Take the lid off the pot and gently stir the mussels to cover them in sauce. Remove the tea infuser with the cloves. If you see any mussels still closed, toss them (they're dead). Use a ladle to serve the mussels and make sure you add additional creamy sauce into each serving bowl. Garnish with cilantro. Serve with a lime wedge.
HOW TO EAT MUSSELS
Most people know that the mussel shell itself serves as the world's greatest natural utensil, but it can still get a little messy. Our shop features handmade mussel cutlery, a unique design that replicates the mussel shell with a stronger hinge. To keep hands clean, you simply hold down the mussel with a cocktail fork and pinch the mussel meat out with the mussel cutlery. Your hands stay clean, and you have unique seafood cutlery to share with your guests! To take it a step further, garnish the table with my little bird lime/lemon squeezers.
I'm all about dinner party embellishment. I've created a cutlery bundle exclusively for mussel night that adds joy to your experience and makes it easy to prepare the table!
