Prep 40 mins
Cook 20 mins
Babalu's in St. Louis, Missouri, specializes in Caribbean-influenced food. This is one of their great recipes.
- 1⁄2 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon finely grated peeled fresh ginger
- 2 tablespoons vegetable oil
- 1⁄2 cup dry white wine
- 1⁄2 cup fresh orange juice
- 1⁄4 cup fresh lime juice
- 1 teaspoon curry powder
- 1 teaspoon chopped fresh thyme
- 3⁄4 teaspoon lightly crumbled saffron thread
- 1 bay leaf (not California)
- 1 (14 ounce) can unsweetened coconut milk
- 1 tomatoes, peeled, seeded, and chopped
- 1⁄2 tablespoon sambal oelek (chile paste)
- 2 tablespoons chopped fresh cilantro
- 2 lbs mussels, well scrubbed (preferably cultivated)
- lime wedge
- Cook onion, garlic, and ginger in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring frequently, until onion is softened. Stir in wine, juices, curry powder, thyme, saffron, bay leaf, coconut milk, tomato, and sambal oelek, then simmer, uncovered, stirring occasionally, until reduced slightly, about 15 minutes.
- Add cilantro and mussels and cook, covered, over high heat just until mussels open, 3 to 4 minutes (discard any unopened mussels), then season with salt. Serve immediately.
Made this for dh as he loves mussels(not me) so he ate it all and says please make again,thanks
This had a wonderful rich curry flavour that was just perfect to compliment the mussels, probably one of the best curries for seafood I've tasted. The only drawback I found that there was a little too much liquid to thicken it well and it's always nice with mussels to have something to fill the shells a bit. Because the flavour was so good rather than reduce quantities I think I'd go with double the onion and tomato and maybe a few teaspoons of flour towards the end to thicken a little more.