Imagine a dish that transports you to a sun-drenched beach in Southeast Asia with just one bite - our Mussels in Coconut Milk Curry is that culinary magic! Prepare to tantalize your taste buds with a creamy, spicy, and utterly irresistible seafood experience that combines the briny freshness of mussels with the rich, aromatic depths of red curry and velvety coconut milk. Whether you're a seasoned home chef or a curious foodie looking to impress, this recipe promises to turn an ordinary dinner into an extraordinary gastronomic adventure.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 500g mussels, cleaned
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Begin by preparing the mussels. Rinse them thoroughly under cold running water to remove any sand or grit. Discard any mussels that are open and do not close when tapped.
- In a medium-sized pot, heat a tablespoon of oil over medium heat. Once the oil is hot, add the red curry paste. Stir-fry the paste for about 1-2 minutes until it becomes fragrant.
- Pour in the can of coconut milk, stirring well to combine it with the curry paste. Allow the mixture to come to a gentle simmer.
- Add the fish sauce and lime juice to the pot, stirring to incorporate all the flavors. Let it simmer for another 2-3 minutes, allowing the sauce to thicken slightly.
- Carefully add the cleaned mussels to the pot. Cover the pot with a lid and let the mussels steam for about 5-7 minutes, or until they have opened up. Discard any mussels that remain closed.
- Once the mussels are cooked, give the curry a gentle stir to coat them in the sauce. Taste and adjust seasoning if necessary, adding more fish sauce or lime juice to your preference.
- To serve, ladle the mussels and coconut curry sauce into bowls. Garnish with fresh cilantro for a burst of flavor and color.
- Enjoy your Mussels in Coconut Milk Curry with steamed rice or crusty bread to soak up the delicious sauce.
Tips
- Mussel Freshness is Key: Always buy mussels from a reputable fishmonger and use them on the same day. Fresh mussels should have tightly closed shells and smell like the ocean, not fishy.
- Cleaning Technique: Scrub the mussel shells under cold running water and remove any beard-like threads. Tap any open mussels - if they don't close, discard them immediately.
- Curry Paste Intensity: Adjust the red curry paste according to your spice tolerance. Start with less and add more if needed.
- Cooking Time Matters: Don't overcook the mussels! They're done as soon as the shells open, which typically takes 5-7 minutes. Overcooked mussels become tough and rubbery.
- Sauce Consistency: If you prefer a thicker sauce, let it simmer a bit longer before adding the mussels.
- Serving Suggestion: Serve immediately and pair with steamed jasmine rice or crusty bread to soak up the delicious curry sauce.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
