|Spicy coconut curry mussels|
Mussels are really versatile and work with a variety of diverse flavours, from a simple moules marinieres, to a sauce flavoured with Roquefort cheese - a particular favourite I discovered on a recent trip to France. However I was in the mood for a dish with some curry spice and coconut so came up with this recipe for spicy coconut curry mussels. This recipe has a gentle heat from the curry powder and chillies and the addition of coconut milk creates a lovely creamy curry sauce - perfect for mopping up with crusty bread and chips. An ice cold beer on the side would be great too!
A quick and easy recipe for mussels - my spicy version of moules-frites - ready in less than 10 minutes.
Spicy Coconut Curry Musselsserves: 2
recipe author: chip butties and noodle soup
preparation time: 5-10 minutes
cooking time: less than 10 minutes
1 kg mussels (I got mine from Exmouth Mussel Company from Abel and Cole)
1 onion - finely chopped
2 cloves garlic - crushed
250ml coconut milk
1 level tbs curry powder (I used Chief brand which contains coriander, turmeric, cumin, fenugreek, salt, fennel and chillies)
1-2 fresh chillies - finely chopped
2 tbs chopped coriander
wedge of lime to serve
2 tbs vegetable oil
- prepare you mussels by washing rigorously in cold running water, discard any that remain open and do not shut when given a sharp tap. Remove the 'beard' if present by giving it a gentle tug which should be enough for it to come away from the mussel.
- heat your oil in a pan before adding the onion and garlic - fry for a few minutes until softened
- add the curry powder to the onions and fry off for about 1 minute before adding the coconut milk
- add your cleaned mussels, stir around, then put the lid on to allow the mussels to steam for a few minutes
- the mussels are done when they are all opened - this should take about 3-4 minutes. Discard any mussels that are broken or unopened.
- add your chopped chilli and coriander to the mussels and serve in large bowls with lime wedges, a crispy bowl of frites/chips and big chunks of crusty bread to mop up the spicy juice.