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.

David Bonom
Recipe by Cooking Light June 2011

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John Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
20 mins
total:
25 mins
Yield:
4 servings (serving size: about 15 mussels, about 1/2 cup coconut mixture, 1 tablespoon basil, and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Nutrition Facts

241 calories; fat 9.9g; saturated fat 4g; mono fat 3.2g; poly fat 1.3g; protein 20g; carbohydrates 19.1g; fiber 1.7g; cholesterol 42mg; iron 6.8mg; sodium 594mg; calcium 80mg.