Curried Coconut Mussels

Curried Coconut Mussels Recipe
Photo: John Autry; Styling: Cindy Barr
Try this Curried Coconut Mussels recipe if you love shellfish and crave big, bold flavors. Most mussels are now farm-raised, so they're easier to clean. You should still take time to rinse them under cold running water, and be sure to remove any beards.

Yield:

4 servings (serving size: about 15 mussels, about 1/2 cup coconut mixture, 1 tablespoon basil, and 1 lime wedge)
Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 25 Minutes

Nutritional Information

Calories 241
Fat 9.9 g
Satfat 4 g
Monofat 3.2 g
Polyfat 1.3 g
Protein 20 g
Carbohydrate 19.1 g
Fiber 1.7 g
Cholesterol 42 mg
Iron 6.8 mg
Sodium 594 mg
Calcium 80 mg

Ingredients

1 tablespoon olive oil
2 cups chopped onion
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, minced
1 jalapeño pepper, chopped
2 teaspoons red curry paste
1 cup light coconut milk
1/2 cup dry white wine
1 teaspoon dark brown sugar
1/4 teaspoon kosher salt
2 pounds small mussels, scrubbed and debearded (about 60)
3/4 cup small basil leaves, divided
3 tablespoons fresh lime juice
4 lime wedges

Preparation

1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, ginger, garlic, and jalapeño; sauté 3 minutes, stirring frequently. Stir in curry paste; cook 30 seconds, stirring constantly. Add coconut milk, wine, sugar, and salt; bring to a boil. Cook 2 minutes. Stir in mussels; cover and cook 5 minutes or until mussels open. Discard any unopened shells. Stir in 1/2 cup basil and juice. Divide mussels mixture evenly among 4 bowls, and spoon the coconut mixture evenly over mussels. Sprinkle each serving with 1 tablespoon remaining basil; serve with lime wedges.

Wine Match: Columbia Winery Cellarmaster's Riesling, Columbia Valley ($10), has a dense texture and honey-sweet flavor that's balanced with spice and mineral notes. Tart lime cuts through the rich coconutty broth of the mussels.—Julianna Grimes

David Bonom,

Cooking Light

June 2011
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