Mussels can be prepared quickly and easily, especially if there’s a rich and delicious coconut curry for them to steam within! Pair this with your favorite bread as a meal or as a starter dish. Once you serve this, your loved ones will be impressed!
Ingredients:
· 5 lb. Mussels cleaned and debearded
· 1 Tbsp garlic paste
· 1 Tbsp ginger paste
· 1 shallot, chopped
· 1-2 sprigs of curry leaves
· 1 Tbsp garam masala
· ¼ tsp turmeric powder
· 1 tsp coriander powder
· 1 tsp paprika
· ¼ tsp red chili powder
· ¼ tsp fenugreek powder
· 1 Tbsp mild curry paste
· ½ cup of good white wine (i.e., Sauvignon Blanc)
· 1 Tbsp tomato paste
· 1 green chili, sliced
· 3 Tbsp olive oil
· 1 ½ Tbsp butter
· ½ tsp ground black pepper
· 1 tsp salt
· 14 oz can of coconut milk
· ½ cup of water (optional: set aside to thin out the curry base)
· ½ lemon juiced
· 1 tsp cilantro leaves (optional garnish)
How to clean mussels:
Wash and debeard mussels if needed. Then soak the mussels in a bowl of water with 2 Tbsp of all-purpose flour for 10 minutes. As you see bubbles form, the mussels begin to close and filter out the flour. Drain and rinse again and discard any mussels that have not closed. Mussels are ready to be cooked and steamed. Use immediately in recipe after cleaning the mussels.
Recipe:
1. In a large nonstick pot, heat oil and butter at medium-high heat. Add the shallots, ginger paste, garlic paste, green chili, and curry leaves. Sauté for 2-3 minutes until onions are translucent and flavors mix well.
2. Add garam masala, turmeric powder, coriander powder, paprika, red chili powder, fenugreek powder, black pepper, and salt. Lower the heat slightly so that spices will not burn and cook until the raw smell of the spices dissipates.
3. Add the curry paste and tomato paste and mix it through thoroughly. The heat can be brought back up to medium while incorporating these ingredients into the curry base. Additional splashes of water can be added (optional) in small quantities until the desired consistency is reached. Adding too much water can cause the curry or broth to become thinner so use sparingly.
4. Finally, add the coconut milk to the curry and combine the curry to a uniform consistency. Bring this to a boil at medium-high heat and then gently add the mussels.
Be careful when adding the mussels so that the hot curry/broth does not splash back at you.
5. Once all the mussels have been added to the pot, place the lid, and cook on medium-high heat, covered, for approximately 8-10 minutes. The mussels will steam in the coconut curry broth and open. Upon completion of the cooking time, as you lift that lid be prepared to smell an exquisite seafood dish! Serve with Naan or your choice of bread.
*I served this dish with Za’atar seasoned Naan for dipping into that luscious, aromatic broth. Season your choice of bread as a dipper and enjoy!!
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