Coconut Curry Mussels
In this simple appetizer, the rich coconut broth commands equal attention with the mussels. Make sure to have plenty of bread to mop it all up.
Author: Lemons and Anchovies
Recipe type: Appetizer
- 2 pounds mussels
- 1 cup coconut milk
- ½ cup chicken stock
- 2 teaspoons curry powder (I used hot curry powder for a lively kick)
- 1 small knob ginger, grated
- 3 cloves garlic, minced
- ½ teaspoon fish sauce (optional)
- salt, to taste
- ½ teaspoon lemongrass powder (or fresh lemongrass)
- juice of ½ lime plus more for garnish
- Chopped cilantro or Italian parsley
- 2-3 tablespoons olive oil
- In a large skillet, heat the olive oil over medium heat then add the garlic and ginger. Cook for about a minute then add the curry powder and lemongrass powder (or fresh if using) and cook for 1-2 minutes until the curry is fragrant. Add the chicken stock and coconut milk and bring to a simmer.
- Add the lime juice and some chopped cilantro or parsley and season with salt and fish sauce (if using). The fish sauce really does add bigger savory flavor.
- Add the mussels to the pot and cover. Simmer for a few minutes or until the mussels have opened up. Transfer to a serving bowl and garnish with more chopped cilantro (make sure to discard the mussels that didn't open). Serve with lime wedges a baguette to mop up all that spicy sauce.