Coconut Curry Mussels

Unleash a symphony of flavors with this tantalizing recipe for spicy Coconut Curry Mussels, a culinary adventure that will transport your taste buds to exotic shores. Picture plump mussels bathed in a fragrant broth infused with Madras curry powder, turmeric, and a shot of vodka, all harmonizing perfectly with the creamy richness of coconut milk. As the aroma wafts through your kitchen, prepare for a sensory journey combining the vibrant heat of Thai chilis, the subtle sweetness of caramelized onions, and the zest of lime. Embrace the allure of this global fusion Coconut Curry Mussels dish and wow those you have over for dinnertime.

How to Choose the Perfect Mussels

Choosing the best mussels can take this dish to elevated heights. First, make sure the mussels are alive and fresh. Look for mussels that are tightly closed or that close when gently touched. They should feel a bit heavy for their size to get the plumpest meat possible. Avoid any shells with cracks or strong, fishy odors. Remember to consider the type of mussel you want. Blue mussels offer a classic, briny flavor, while green-lipped mussels are larger with a slightly firmer texture. Mediterranean mussels also normally have a sweeter, plumper meat. The most important point though, buy from a reputable source. Purchasing fresh seafood is very important. The last thing you want to do is end up sick from bad mussels.

Coconut Curry Mussels

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• Author: Veda Sankaran

Print Recipe

Description

An elevated seafood dinner for you and your guests.

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Ingredients

Scale 1x2x3x

• 2 lb mussels
• 3 tbsp ghee
• 2 tbsp olive oil
• 2 Thai green chilis chopped fine
• 1 small white onion chopped fine
• 2” piece of ginger peeled and grated
• 5–6 large cloves of garlic sliced thinly
• 1 ½ tsp Madras curry powder
• 3/4 tsp Diaspora or another high-quality turmeric
• 2 large Roma tomatoes chopped into small pieces
• 1 shot of vodka
• 1 cup unsweetened coconut milk
• 1/2 lime
• 1 handful of cilantro chopped fine
• Salt

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Instructions

1. Check the mussels for cracks and make sure they are all closed. Discard the open ones.
2. Take the “beard” off any mussels that still have them on by simply holding and pulling with a kitchen towel.
3. Use a vegetable brush to clean the outside of the mussels when you rinse them.
4. Heat a large Dutch oven and add the ghee and olive oil. Once hot, add the green chilis and the chopped onions with some salt. Saute for a minute before adding the ginger and garlic.
5. After the raw smell is gone, sprinkle the Madras curry powder and turmeric and stir. After a minute, add the tomatoes, stir, and cook for 2 minutes.
6. Then, add the vodka and simmer for a minute before pouring in the coconut milk. Stir and taste for salt. Add in the chopped cilantro and squeeze the juice of the half-lime.
7. Place the mussels in the broth, bring to a boil, then reduce to low heat, cover, and cook for 5 minutes. Stir and remove any mussels that have not opened.
8. Serve warm with frites or crusty bread.

Recipe by Veda Sankaran
Photography by Dave Bryce

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