Its not too late to do your Nw Years Eve shopping is it? Your guests would love these coconut curry mussels with fresh baguettes for dipping into the sauce. If you need a veggie dish, go for the steamed broccoli…
STEAMED MUSSELS IN A COCONUT CURRY BROTH
- 2.5 pounds mussels (I prefer Prince Edward Island mussels)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons red curry paste
- 1 (14-ounce) can full-fat coconut milk (lite version is fine too – just won’t be as rich)
- 1/4 cup low-sodium chicken (or seafood) stock
- 2 green onions, sliced
baguettes or bread for serving (or fries!)
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.
Better still, buy the frozen ones which are already cleaned..just add them in where required in the recipe.
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.