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- 1 1/2 inches fresh ginger, peeled
- 4 garlic cloves, halved
- 1/2 cup water
- 1 tablespoon extra virgin olive oil
- 2 large Spanish onions, coarsely chopped
- 4 jalapenos, halved seeded and thinly sliced
- 2 stalks lemongrass, inner white bulb only, thinly sliced crosswise
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 (12 ounce) can evaporated skim milk
- 1/2 cup unsweetened coconut milk
- 3 lbs mussels, scrubbed and debearded
- 2 tablespoons fresh lime juice
- kosher salt
- 1/3 cup coarsely chopped fresh cilantro
- lime wedge, for serving
- 1In a mini-food processor, coarsely chop the ginger and garlic. Add the water and process until almost smooth.
- 2Heat the oil in a large enameled cast-iron casserole. Add the onions, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes.
- 3Add the jalapeños, lemongrass, cumin, coriander, turmeric and the garlic and ginger puree and cook, stirring, for 2 minutes.
- 4Stir in the evaporated milk and coconut milk and bring to a simmer. Remove from the heat and let stand for at least 30 minutes or for up to 4 hours.
- 5Bring the curry broth to a boil. Stir in the mussels, cover and cook over moderate heat just until the mussels open, about 7 minutes; discard any that don't open.
- 6Stir in the lime juice and season with salt. Spoon the mussels and their broth into shallow bowls, sprinkle with the cilantro and serve with lime wedges.
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Nutritional Facts for Coconut Curry Mussels
Serving Size: 1 (606 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 493.7
- Calories from Fat 159
- Total Fat 17.7 g
- Saturated Fat 7.4 g
- Cholesterol 98.9 mg
- Sodium 1083.2 mg
- Total Carbohydrate 34.0 g
- Dietary Fiber 1.9 g
- Sugars 13.5 g
- Protein 48.9 g
The following items or measurements are not included: