Hey there foodies, ever tasted a dish that transports you right to the sunny beaches with a tropical breeze? Our Coconut Curry Mussels Recipe does just that! Perfect for those balmy summer dinner parties or a cozy family get-together. Your guests will be diving for seconds and clamoring (pun intended!) for the recipe. Blending the delicate taste of mussels with the punch of curry and creaminess of coconut, this dish is an absolute knockout! You’ll love it as much as we do and, hey, it’s always a convo starter – seafood and curry, who would’ve guessed they���d go so well together?
Time and servings:
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 4
- Yield: 2lb of mussels
With that said, let’s dive into the making of this tropical seafood extravaganza!
Ingredients & Equipment You’ll Need
- 2 lb of fresh mussels
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- 1 tablespoon of fresh ginger, minced
- 1 can of coconut milk
- 1 tablespoon of curry powder
- 1 bunch of fresh cilantro, chopped
- 1 chili pepper (optional)
- Salt to taste
Equipment: Large skillet, colander, chopping board, knife
The hero of our dish, the mussels, are complimented by the curry and coconut milk which add depth and intrigue while garlic, ginger, and cilantro add fresh notes. The optional chili adds some heat for everyone who likes to live life on the spicy side. The coconut milk here can be swapped with cream if you want a slightly lighter curry flavor.
How To Make Coconut Curry Mussels Recipe
- Begin by cleaning your mussels under cold running water, removing any beards and scrubbing away any grit or barnacles. Throw away any mussels that have opened and won’t close when tapped lightly.
- In the large skillet, heat the vegetable oil over medium heat and add the garlic and ginger. Saute until fragrant before adding the curry powder and coconut milk.
- Add the cleaned mussels to the skillet. Cover and cook until the mussels open, typically around 7-10 minutes. Sprinkle with cilantro and salt to serve. If you chose to include the chili, slice it thinly and add to the pan with the mussels.
Tips For The Best Results
- Ensure that your mussels are fresh. Fresh mussels should have a pleasant, sea-breeze-y smell.
- Don’t overcook the mussels. Mussels that are overcooked can turn rubbery, affecting the texture.
Storage Tips
- Refrigerate leftovers immediately. Seafood doesn’t last long at room temperature.
- While we recommend eating all cooked mussels the same day, they can be kept in the fridge for up to two days.
Frequently Asked Questions
Q: Can this dish be made ahead of time?
A: We’d recommend cooking the mussels and the curry the day of for the best seafood experience.
Q: I don’t have curry powder, what can I use instead?
A: This recipe could be made using individual curry spices if those are at hand.
Q: Can I freeze this dish?
A: Yes, although the texture of the mussels might change after defrosting. It’s best eaten fresh!
Q: Can I prepare this dish if I am allergic to shellfish?
A: Unfortunately, no. The mussels are the main ingredient of this dish.
Q: Can I use something other than coconut milk?
A: Yes, you can use cream instead of coconut milk for a milder curry.
Nutritional Facts of Coconut Curry Mussels Recipe
- Calories: 300
- Protein: 20g
- Fat: 16g
- Carbohydrate: 20g
- Fiber: 3g
Get ready for a tropical twist on succulent mussels with our vibrant Coconut Curry Mussels Recipe. It’s sure to be a crowd-pleaser and a new staple in your home. Serve it with a fresh loaf of bread, some crisp white wine and let the aroma whisk you away to the paradise! Let’s get cracking!
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