Coconut Curry Mussels
The ultimate comfort food, Coconut Curry Mussels combine the creamy richness of coconut milk with the boldness of curry, creating an easy and flavorful weeknight dinner. Perfectly steamed mussels soak up all the delicious sauce, making every bite a delight. Treat yourself and your loved ones to this dish tonight!
Equipment
- Skillet
- Large Pot
- Grater
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion thinly sliced
- ¼ cup red curry paste
- 1 tablespoon grated fresh garlic
- 1 tablespoon grated fresh ginger
- 1 tablespoon grated lemongrass
- 1 14 ounce can full fat coconut milk
- 2 pounds fresh mussels cleaned and rinsed
- 2 tablespoons minced cilantro
Instructions
- Rinse the fresh mussels under running water. Throw away any mussels that do not close or if their shells are cracked.
- In a high-sided 12-inch skillet add olive oil and set over medium heat. Once the oil is hot add in the onion. Sauté the onion just until it’s translucent and softened, about 10 minutes.
- Add in the red curry paste, garlic, ginger, and lemongrass. Stir to combine.
- Pour in your coconut milk and stir to combine. Lower heat to medium-low and bring to a gentle boil.
- Once the mixture is bubbling add in your mussels, stir and cover. Steam for about 5 minutes or until all the mussels have opened.
- When the mussels are all opened, remove from the heat and sprinkle with cilantro.
Notes
- Mussels Cooking: Mussels are best cooked by steaming them off a hot liquid rather than boiling them directly in a broth or sauce.
- Checking Mussels: If you see that most of your mussels haven’t opened after 5 minutes, it’s okay to steam them for a few more minutes to see if they will open.
- Discard Unopened Mussels: Once finished, you shouldn’t have many unopened shells, but if you do, throw them away.
- Pan Size: If you use a smaller, less wide pan, you can reduce the coconut milk so you don’t boil your mussels instead of steaming them.