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.
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?
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.
I added fennel and a Thai chili to the first step and substituted Thai basil for the regular basil. I served it with some buttered French bread that I crisped in the oven- perfection!!
This was outrageously good! I kept saying "wow" with every bite. This was a quick and easy meal to prepare.. Served with roasted asparagus and lots of hearty bread.
My husband and I loved this. Make sure you have bread on hand to soak up the wonderful sauce!
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.
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!
Not sure what went wrong for me compared to others making this, but I found it to be spicy with no depth. I love curry type sauces and mussels, so I thought for sure this would be a winner. Very disappointed--I followed recipe without changing anything, too. I'm a big fan of CL as well, make lots of their recipes and usually enjoy them quite a bit. This one, however, will not stay in my repertoire.
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!
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 recipe is wonderful! I followed it just as written, except I went a little heavy on the great sause and we will have this again and again. I used frozen New Zealand Mussels. Thank you for this recipe. :)
