Curried coconut mussels

Don’t forget the crusty bread when preparing for this sweet curry dish. The mouth-watering tomato-coconut curry sauce will have you wanting seconds…and thirds.

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( 13 ratings )

Preparation time:
30 minutes
Total time:
40 minutes
Makes:
4 Servings
George Whiteside

Curried coconut mussels. 
Photo, George Whiteside.

Ingredients

  • 2 kg fresh mussels
  • 1 tbsp vegetable oil
  • red onion, sliced
  • 2 tbsp curry powder
  • large tomatoes, chopped
  • 398 ml can light coconut milk
  • 1 tsp salt
  • 1/2 cup chopped cilantro

Instructions

  • Rinse mussels. If any are open, firmly tap on the counter. If they do not close, discard. Heat a large pot over medium. When hot, add oil, then onion. Cook, stirring occasionally until onion softens, 3 min. Stir in curry powder and cook 1 min. Add tomatoes, coconut milk and salt. Increase heat and bring to a boil, stirring often.
  • Add mussels. Cover and cook, stirring occasionally, until they open, 7 to 9 min. Discard any mussels that don’t open, then stir in cilantro. Serve mussels in large deep bowls with crusty bread for dipping.

Kitchen Tip: Mussels can have a beard, little brown fibres that poke out from the shell. Pull hard on them to remove before cooking.

Nutrition (per Serving)

calories
412 
protein
22 g
carbohydrates
23 g
fat
28 g
fibre
g
sodium
874 mg

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