Mussels With Coconut-curry Sauce

C in PA's Note:

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.

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 tablespoon oil
• ½ cup shallot , chopped
• 1 tablespoon fresh ginger , plus
• 1 teaspoon fresh ginger , diced
• 1 tablespoon curry
• ½ cup white wine
• 1 cup clam juice
• 2 inches lime peel , chopped
• 1 lime, juice of
• ¾ cup coconut milk
• 4 lbs fresh mussels , cleaned and debearded
• ½ cup cilantro , roughly chopped

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.

Reviews

[Oolala]

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!

[LovesSweets]

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.