A major pot of curried coconut mussels makes a snappy and fulfilling feast with sauce that is tremendously slurpable!
This wanton, slobber commendable dish of curried coconut mussels can be on your table in less than 60 minutes. Mussels are ideal for a night out or an extravagant an evening gathering, and they are astoundingly simple to make.
In case you’re new to cooking mussels and feeling a little scared, let me set out to settle your apprehensions. They’re sensibly estimated and accessible, they cook rapidly, they’re not difficult to clean and get ready, and they ALWAYS intrigue!
As fish goes, mussels are one of the more sensibly evaluated things. You can get them by the pound and in the event that they’re ranch raised, exceptionally simple to clean.
- 4 lbs mussels, scrubbed and de-bearded
- 2 Tbsp unsalted butter
- 1 large shallot, peeled and minced (about 2/3 cup)
- 2 cloves garlic, minced
- 1 Tbsp fresh ginger, minced
- 1/4 cup curry powder
- 1 Tbsp light brown sugar
- 2 cups dry sherry (dry white wine can be subsituted)
- 28 oz unsweetened coconut milk (2 – 14 oz cans)
- 2 tsp kosher salt
- 1 thai chili, sliced into thin rounds(jalapeno pepper can be substituted)
- 1 lime, juiced
- 1/4 cup fresh cilantro, minced
- lime wedges and cilantro, for garnish
- Stir a couple tablespoons of kosher salt into a bowl of cold water. Add the mussels and allow them to soak for about 15-20 mins.
- De-beard the mussels and scrub the shells well. Discard any open mussels. Drain and place the mussels in a bowl and drape a damp towel or paper towel over the top. Refrigerate.
- Melt the butter over med heat in a large dutch oven. Add the shallot and cook for 2-3 mins until it begins to soften. Add the garlic, ginger and saute for 2-3 more mins.
- Add the curry powder and stir until fragrant. Mix in the brown sugar and deglaze with the sherry. Cook until the sherry is reduced by half.
- Whisk in the coconut milk, thai chili, and season with salt. Bring to a boil and add lime juice and the cleaned mussels.
- Cover tightly with a lid and cook for about 7 mins or until the mussels have all opened. Sprinkle with cilantro.
- Discard any unopened mussels and divide the mussels into serving bowls. Divide the sauce between the bowls and serve with a sprinkle of cilantro and lime wedges.
- Recipe yields 4 main dish servings, 6-8 appetizer servings.
- Soaking the mussels for a short time will help them release any sand that has collected in the shell.
- Be sure to scrub the shells well (I like a stainless steak scouring pad) to remove any barnacles or debris.
- Debeard the mussels by pulling the beard out and down in a swift motion.
- If any of the mussels are cracked or opened, discard them before cooking. You can tap any open mussel lightly on the counter and if it closes tightly, it’s fine to use.
- You can substitute light coconut milk in this recipe, though I prefer the richness of regular coconut milk in the sauce..
- After cooking the mussels, discard any that are unopened before serving.
- Serve with lime wedges and a sliced baguette for dipping.