Steamed Mussels in a Coconut Curry Broth
You can never have too many Indian recipes, so give Steamed Mussels in a Coconut Curry Broth a try. One serving contains 1059 calories, 47g of protein, and 71g of fat. This recipe serves 2. For $4.48 per serving, this recipe covers 51% of your daily requirements of vitamins and minerals. 174 people were glad they tried this recipe. It works best as a hor d'oeuvre, and is done in about 20 minutes. It is a good option if you're following a pescatarian diet. A mixture of red curry paste, full-fat coconut milk, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by How Sweet Eats. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is outstanding. Users who liked this recipe also liked Steamed Mussels in Curry Broth, Steamed Mussels with Lemongrass Coconut Curry, and Steamed Mussels With Lemongrass Coconut Curry Recipe.
Servings: 2
Ingredients:
baguettes or bread for serving (or fries!)
1 (14-ounce) can full-fat coconut milk (lite version is fine too - just won't be as rich)
2 garlic cloves, minced
2 green onions, sliced
1/4 cup low-sodium chicken (or seafood) stock
2.5 pounds mussels
1 tablespoon olive oil
1/4 teaspoon pepper
2 tablespoons red curry paste
1/4 teaspoon salt
1 sweet onion, diced
2 tablespoons unsalted butter
Equipment:
paper towels
bowl
frying pan
wok
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
3. Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5 to 6 minutes.
4. Garnish with the sliced green onions. Stir the mussels well so the broth makes it into the shells.
5. Serve immediately with baguettes or thin fries.
Nutrition Information:
covered percent of daily need
