Steamed Mussels in a Coconut Curry Broth
User Reviews
5
Steamed Mussels in a Coconut Curry Broth
Description
This recipe begins by cleaning and debearding fresh mussels, ensuring any open or damaged shells are discarded. The broth is prepared by sautéing diced sweet onions and minced garlic in butter and olive oil until softened, then stirring in red curry paste to distribute the spice. Cooking the mixture further mellows the flavors before adding coconut milk and low-sodium stock, creating a smooth, aromatic curry sauce.
The mussels are then added to the simmering broth, covered, and steamed until their shells open, which takes about 5 to 6 minutes. The cooking process infuses the shellfish with the rich, mildly spicy coconut curry flavors. Garnishing with sliced green onions adds freshness and color.
This dish is ideal served with baguette or bread, and also pairs well with fries, allowing the flavorful broth to be enjoyed fully. The combination of creamy coconut milk and spices offers a comforting seafood dish with layered flavors.
Ingredients
- 2.5 pounds mussels
- 2 tablespoons butter unsalted
- 1 tablespoon olive oil
- 1 onion diced, sweet
- 2 garlic minced, cloves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons red curry paste
- 1 coconut milk 14-ounce can, full-fat (lite version ok
- 1/4 cup chicken or seafood stock, low-sodium
- 2 green onion sliced
- baguette or fries!, or bread, for serving
Instructions
- Keep the mussels refrigerated until you’re ready to use. Once ready, place them in a large bowl of ice cold water. Scrub the outsides of the mussels and remove the string (or “beard”) by using a towel or paper towel to pull it out. Discard any mussels that have opened already. Keep the mussels in the ice water.
- Heat a large skillet or wok over medium heat and add the butter and olive oil. Once it’s melted, stir in the onions, garlic, salt and pepper. Stir and cook for 5 minutes, until slightly softened. Stir in the curry paste and continue to stir until it’s distributed throughout the entire pan of onions. Cook for 5 more minutes. Stir in the coconut milk and stock, stirring until it’s smooth. Bring the mixture to a simmer, stirring continuously. Reduce the heat to medium low. Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5 to 6 minutes. Garnish with the sliced green onions. Stir the mussels well so the broth makes it into the shells. Serve immediately with baguettes or thin fries.
User Reviews
Overall Rating
5
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