Coconut Curry Mussels

Name: Coconut Curry Mussels
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 79 milliliters coarsely chopped cilantro; 340 grams evaporated skim milk; 2 inches fresh ginger, peeled; 4 garlic cloves, halved; 1 teaspoon ground coriander; 2 teaspoons ground cumin; 4 jalapeños—halved, seeded and thinly sliced; 4 servings Kosher salt; 2 stalks lemongrass, inner white bulb only, thinly sliced crosswise; 2 Tbsps fresh lime juice; 4 servings Lime wedges, for serving; 1 kilograms mussels, scrubbed and debearded; 1 Tbsp extra-virgin olive oil; 2 larges Spanish onions, coarsely chopped; 1 teaspoons turmeric; 118 milliliters unsweetened coconut milk; 118 milliliters water

Coconut Curry Mussels might be just the hor d'oeuvre you are searching for. This gluten free and pescatarian recipe serves 4. One serving contains 365 calories, 29g of protein, and 15g of fat. It is a rather inexpensive recipe for fans of Indian food. Head to the store and pick up water, evaporated skim milk, ginger, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

In a mini-food processor, coarsely chop the ginger and garlic.

Ingredients you will need

Garlic

Ginger

Equipment you will use

Food Processor

Add the water and process until almost smooth.

Ingredients you will need

Water

Heat the oil in a large enameled cast-iron casserole.

Ingredients you will need

Cooking Oil

Add the onions, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes.

Ingredients you will need

Onion

Add the jalapeos, lemongrass, cumin, coriander, turmeric and the garlic and ginger puree and cook, stirring, for 2 minutes. Stir in the evaporated milk and coconut milk and bring to a simmer.

Ingredients you will need

Evaporated Milk

Coconut Milk

Ginger Puree

Lemon Grass

Coriander

Turmeric

Garlic

Cumin

Remove from the heat and let stand for at least 30 minutes or for up to 4 hours.

Bring the curry broth to a boil. Stir in the mussels, cover and cook over moderate heat just until the mussels open, about 7 minutes; discard any that don't open. Stir in the lime juice and season with salt. Spoon the mussels and their broth into shallow bowls, sprinkle with the cilantro and serve with lime wedges.

Ingredients you will need

Lime Wedge

Lime Juice

Cilantro

Mussels

Broth

Curry Powder

Salt

Equipment you will use

Bowl

Equipment

Food Processor

Bowl

Ingredients

Servings:

79milliliters

coarsely chopped cilantro 340grams

evaporated skim milk 2inches

fresh ginger, peeled 4

garlic cloves, halved 1teaspoon

ground coriander 2teaspoons

ground cumin 4

jalapeños—halved, seeded and thinly sliced 4servings

Kosher salt 2stalks

lemongrass, inner white bulb only, thinly sliced crosswise 2Tbsps

fresh lime juice 4servings

Lime wedges, for serving 1kilograms

mussels, scrubbed and debearded 1Tbsp

extra-virgin olive oil 2larges

Spanish onions, coarsely chopped 1teaspoons

turmeric 118milliliters

unsweetened coconut milk 118milliliters

water

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 Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 30 dollars.