Coconut Curry Mussels
A delightful seafood dish featuring mussels cooked in a rich coconut curry sauce, perfect for a cozy dinner.
Ingredients
Seafood
- 2 pounds mussels, cleaned and debearded
Cooking Essentials
- 1 tablespoon vegetable oil
- 1 medium yellow onion, chopped
- 1 piece Thai chili, finely chopped ((can substitute good pinch chili flakes))
- 1 tablespoon fresh ginger, minced
- 1.5 tablespoons curry powder
- 0.5 cup chicken stock
- 1 can coconut milk ((13.5-ounce))
- 1 pinch kosher salt
- 1 stalk lemongrass, chopped into 4 pieces and smashed
- 3 leaves makrut lime leaves ((optional))
Garnish
- Chopped cilantro, for garnish
- Lime wedges, for garnish
Instructions
- Soak mussels in cold water for 10 minutes, then drain and repeat. Discard any open mussels and debeard them.
- Heat oil in a pot, sauté onions until soft, then add chilies, ginger, and curry powder until fragrant.
- Add chicken stock and reduce by half, then stir in coconut milk, salt, lemongrass, and lime leaves; bring to a boil.
- Add mussels, cover, and cook for 6-7 minutes until they open.
- Discard any closed mussels, serve in bowls with broth, and garnish with cilantro and lime juice.
Notes
Ensure mussels are fresh and discard any that do not open after cooking.