Kitchen Tip: Mussels can have a beard, little brown fibres that poke out from the shell. Pull hard on them to remove before cooking.
Curried coconut mussels
21
PREP TIME
30 min
TOTAL TIME
40 min
Makes
4 Servings
George Whiteside
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.
Ingredients
- 2 kg fresh mussels
- 1 tbsp vegetable oil
- 1 red onion , sliced
- 2 tbsp curry powder
- 3 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.
Nutrition (per serving)
- Calories
- 412,
- Protein
- 22 g,
- Carbohydrates
- 23 g,
- Fat
- 28 g,
- Fibre
- 5 g,
- Sodium
- 874 mg.
FILED UNDER: Dinner seafood stews stovetop world cuisine
