1 pound Yukon gold potatoes, cut into 1 1/2-inch pieces
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups cherry tomatoes
1/2 cup light coconut milk
1 teaspoon curry powder
4 medium ears fresh corn, shucked and cut crosswise into 2-inch pieces
1 pound mussels, scrubbed
1 cup chopped green onions
3 tablespoons chopped fresh mint
How to Make It
Preheat oven to 400°.
Combine potatoes, oil, salt, and pepper in a large roasting pan, tossing well to coat. Arrange potatoes in a single layer in pan. Bake at 400° for 20 minutes or until lightly browned, stirring after 10 minutes. Stir in tomatoes, coconut milk, curry powder, and corn, scraping pan to loosen any browned bits. Nestle mussels into vegetable mixture. Bake at 400° for 15 minutes or until potatoes are tender and mussels open. Discard any unopened shells. Stir in green onions and chopped fresh mint.
Spoon about 3 cups mussels mixture into each of 4 bowls; spoon cooking liquid evenly over top. Serve with lime wedges.
This dish was delicious. I made a few changes based on some other comments, and it came out great! I used 2 lbs of mussels, a whole can of coconut milk, curry paste instead of curry powder, and I cut the tomatoes before hand to make sure they would release their juices. Would definitely make this again, and may add more veggies! Yum!
I liked this a lot. My husband thought it was only ok. I doubled the sauce, but cooked half of it in a pan on the stove.Too many tomatoes, I'd go for 2 cups only. My husband doesn't like mint, so I used cilantro. I will definitely make this again.
I made this recipe to try it out prior to making it for an upcoming dinner party. It was very light and tasty! Perfect for a summer dinner party. I did double the coconut milk and curry powder to have more juices for dipping. I also plan on adding more potatoes next time & the corn defiantly needs to go in with the potatoes. The stated 15 minutes was not enough to cook it. I did forget to add the green onions and mint at the end which I am disappointed about, but was a wonderful dish without it!
Made this on a hot, stormy night when I couldn't grill but wanted to serve something casual and summery. It received rave reviews from all the friends I served it to-- the flavor was just perfect! The curry is subtle, allowing for the mussel and vegetable flavors to really shine though.
Why I didn't rate this five stars: I ended up with no cooking liquid, and felt there were too many tomatoes. However, my tomatoes didn't burst during cooking, as I suspect they're supposed to, possibly a result of substituting grape tomatoes for cherry. Had they burst, I think the quantity would have been appropriate and there would have been more liquid for serving. When I make this again-- and I certainly will-- I may try doubling the coconut milk or adding an equivalent volume of stock.
Made this for a dinner party and it got rave reviews! I doubled the coconut milk and the madras curry powder and recommend bread to soak up the sauce. Next time, I will try putting the corn with the potatoes and let it really roast ... just to see what happens and how it turns out. Very good and easy to experiment with as well. A keeper.