Mussels With Coconut-curry Sauce

Total Time
35mins
Prep 5 mins
Cook 30 mins

I found this recipe while digging through some cookbooks I had laying around. Made it and it is fantastic!!! Serve with crusty bread and you've got yourself a meal.

Ingredients Nutrition

Directions

  1. In large stockpot, saute shallots and ginger for 5 minutes.
  2. Add curry, saute 2 minutes.
  3. Add wine, simmer 4 minutes.
  4. Add clam juice, lime zest, and juice, simmer 4 minutes.
  5. Add coconut milk, and simmer for 4 minutes.
  6. Add mussels, cover pot, and steam 4 minutes, or until all or most mussels are open.
  7. With slotted spoon, remove mussels and place into 4 bowls.
  8. Discard any mussels that did not open.
  9. Add cilantro to broth, cook for 30 seconds, then spoon over mussels into bowls.
  10. Serve.
Most Helpful

This is from Food & Wine 2001 and is called Mussels in Coconut-Curry Broth. That recipe adds 1 small fresh chile, seeded and minced and it is added in step one with the shallots and ginger. I was just about to post the recipe myself. Thanks!

4 5

This was very tasty and looked beautiful (a welcome change from white wine or tomato-based!). We used malaysian curry powder and will probably add a bit more next time (1.5 tbs) and additional coconut milk, which we really like.