Coconut Curry Mussels

DinnerPescatarianAppetizers
Written By Julia Goodrich

The Inspiration…

I am a sucker for seafood, especially seafood that comes in a shell. My husband and I traveled to Pittsburgh a few years ago and went to a fabulous restaurant for dinner. We ordered a spicy coconut mussels appetizer that we devoured. So, of course I wanted to try to make my own version!

I was a little bit intimidated to cook mussels at home the first time, but I’m sure glad I tried because they really are simple and delicious! These are a breeze to prepare, once you get past the fact that you need to remove the beard.

Wait, mussels have beards?! Short answer is “kind of”. But don’t worry. I’ll walk you through it.

Cleaning the mussels well is the most critical step to this recipe. No one wants to bite down on sand and grit while they are trying to enjoy their dinner. Start by soaking your mussels in salt water for about 15-20 minutes. Remove them from that water with a slotted spoon and place them in a colander to rinse. Using the slotted spoon helps keep the dirt and debris at the bottom of the first bowl and not dump it back on top of the mussels. Scrub the mussels with a stiff-bristled brush to get any dirt off the outside of the shell. Here comes the fun part - removing the beard. Firmly hold the mussel in one hand and with the other grip the beard (or hair-like matter sticking out of the opening) with a paper towel. Pull the beard towards the hinge side of the mussel to remove. See, that wasn’t so bad now was it?! Once the beards are removed, place the mussels back into a bowl of salted cold water until you are ready to drain and cook them. You may notice some mussels don’t have a beard.

This is a mussel with a beard.

This is the beard once it has been removed.

Okay, now that we have that step out of the way. Let’s get down to cooking. Add all your ingredients, except the mussels and Thai basil, into a deep pan or Dutch oven. Let it cook for about 12 minutes. Then add your cleaned and drained mussels and put the lid on the pan. Let those steam in there for about 5-7 minutes. They will cook quickly. Make sure you discard any mussels that do not open. Top with some Thai basil or cilantro to add some freshness.

I love to serve these with my Coconut Rice recipe. Another great option is to sop up that delicious sauce with some grilled crusty bread. My husband and I can finish these off if they are our main dish for dinner, or we can be persuaded to share if it is served as an appetizer. No matter how you serve it, you’ll be glad you did!

Coconut Curry Mussels

Coconut Curry Mussels

Yield: 2-4
Author:
Prep time: 20 MinCook time: 20 MinInactive time: 30 MinTotal time: 1 H & 10 M
These mussels would be great as an appetizer with some grilled bread or served along with some rice as an entree. Sweet meets spicy meets creamy in this easy, yet impressive dish. A treat for your tastebuds!

Ingredients

  • 2 lbs mussels
  • 20 oz coconut milk
  • 1 shallot, finely chopped
  • 3 cloves garlic, minced
  • 2 tsp ginger, grated
  • 1 TBSP fish sauce
  • 2 tsp curry powder
  • 2 tsp curry paste
  • 1 1/2 tsp tamarind paste (or lime juice)
  • 2 tsp coconut sugar (or granulated sugar)
  • 1/2 fresno chili pepper, sliced into rings
  • 1 tsp salt
  • 2 TBSP sweet (Thai) basil, chopped

Instructions

  1. Start by sorting and cleaning your mussels. Throw away any mussels that have a cracked or broken shell. Add 1/4 cup of salt to a large bowl of cold water. Add your mussels and let sit for 15-20 minutes. The salt water will help the mussel to purge and dirt and grit it is storing inside. Move the mussels from the water to a colander using a slotted spoon (to avoid moving any of the debris and dirt with them). Rinse them in cold water. Scrub each mussel with a firm bristled brush. Remove the "beard" (the small hair-like matter sticking out from the opening) by grabbing it firmly with a paper towel and pulling towards the hinge of the mussel. Place cleaned mussels back into a fresh bowl of the same salt water mixture (for 5-10 minutes) until you are ready to drain and cook them.
  2. Add all of your ingredients, except the mussels and Thai basil, to a wide, deep pan or Dutch oven. Cook over medium low heat for 12 minutes to let all of the flavors meld together and the shallot and garlic soften.
  3. Add in the drained mussels and put the lid on the pan. Cook for 5-7 minutes over medium low heat. Discard any mussels that do not open.

Nutrition Facts

Calories

547.78

Fat

44.3

Sat. Fat

36.55

Carbs

20.21

Fiber

1.28

Net carbs

18.91

Sugar

4.72

Protein

23.48

Sodium

1721.29

Cholesterol

43.18

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Mussels, Coconut, Curry, Thai Basil, Sweet Basil, Chili, Pepper, Taramind
Dinner, Appetizer
Julia Goodrich
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