Coconut-Curry Mussels

Name: Coconut-Curry Mussels
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 850 grams coconut milk; 4 Tbsps fish sauce; 237 milliliters chopped fresh cilantro; 6 cloves garlic, thinly sliced; 6 Tbsps chopped peeled ginger; 59 milliliters green curry paste; 2 stalks lemongrass; 4 limes, halved; 3 kilograms mussels, scrubbed and debearded; 2 mediums red onions, thinly sliced; 4 Tbsps vegetable oil

You can never have too many hor d'oeuvre recipes, so give Coconut-Curry Mussels a try. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 665 calories, 33g of protein, and 49g of fat per serving. This recipe serves 6. This recipe covers 38% of your daily requirements of vitamins and minerals. A mixture of ginger, mussels, cilantro, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the limes you could follow this main course with the Watermelon Granita as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Trim the lemongrass, leaving 6 inches at the root end; discard the tops. Smash the stalks with the flat side of a knife and cut into 1-inch pieces.

Ingredients you will need

Lemon Grass

Equipment you will use

Knife

Heat 2 tablespoons vegetable oil in each of 2 large pots over medium-high heat.

Ingredients you will need

Vegetable Oil

Add 1 sliced onion to each and cook, stirring, until soft, about 5 minutes.

Ingredients you will need

Onion

Add half each of the garlic, lemongrass, ginger and curry paste to each pot and cook, stirring, until golden, about 2 minutes.

Ingredients you will need

Curry Paste

Lemon Grass

Garlic

Ginger

Equipment you will use

Pot

Add 1 can coconut milk, 2 tablespoons fish sauce and 1/4 cup water to each pot and bring to a simmer. Divide the mussels between the pots; cover and cook, stirring occasionally, until the mussels open, about 8 minutes. (Discard any that do not open.)

Ingredients you will need

Coconut Milk

Fish Sauce

Mussels

Water

Equipment you will use

Pot

Add the juice of 2 limes to each pot, then add the lime halves. Stir 1/2 cup cilantro into each.

Ingredients you will need

Cilantro

Juice

Lime

Equipment you will use

Pot

Serve with bread, if desired.

Ingredients you will need

Bread

Photograph by Anna Williams

Equipment

Knife

Pot

Ingredients

Servings:

850grams

coconut milk 4Tbsps

fish sauce 237milliliters

chopped fresh cilantro 6cloves

garlic, thinly sliced 6Tbsps

chopped peeled ginger 59milliliters

green curry paste 2stalks

lemongrass 4

limes, halved 3kilograms

mussels, scrubbed and debearded 2mediums

red onions, thinly sliced 4Tbsps

vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is A to Z Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.