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.
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
How to Make It
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
We love mussels, and this might be the best one ever. Wow, what flavor! I did not change a thing in the recipe,and it was fabulous. It served two of us just fine, and I think for any more people you'd really need lots of other dishes to go with it. One pound of mussels per person is pretty standard. Served with crusty rolls and some sliced mango and melon.
My husband and I both loved this. I wasn't sure if he liked mussels so I did one pound of mussels and one pound of clams and it was a nice mixture. I also added cilantro instead of basil and to make it a bit more substantial I added sliced chicken chorizo sausage which was great but not necessary if you love seafood. We ate it with white rice. Yum! We will cook this again for sure!
Delicious and super fast/easy. I used cilantro instead of basil and went a little heavier on the coconut milk...we wanted to bathe in the sauce, it was so good! Will definitely be making this over and over.
For those who weren't crazy about it, I wonder if it's the brand of red curry sauce that might be making a difference?
Oh my goodness, this was absolutely delicious! My husband and I wanted to drink the broth, it was that tasty. I would definitely recommend having a crusty bread to soak up all the fabulous broth. I was worried the heat would be too much with a whole jalapeno, so I used half-next time I would use the whole thing. I can't rave enough about this dish-so flavorful, filling, yet light. Definitely going into the rotation!
This is amazing. If I got it in a restaurant I would go back just to eat this. I didn't have a jalapeno pepper, so just added hot sauce to taste. Served over white rice to absorb the sauce. It made enough for lunch the next day and reheated well.
This was very good, but I was just looking for a little more coconut curry flavor. The lime juice really shined through on this one. I didn't have fresh basil leaves so I used 2 tbsp. of Gourmet Garden basil in the tube which seemed to work just fine. I served this with some fresh pain de campagne bread to soak up the yummy sauce! I would make this again but not without searching for another coconut curry mussel recipe first.
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