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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.
Servings 4
Author Lemons and Anchovies

Ingredients

  • 2 pounds mussels
  • 1 cup coconut milk
  • 1/2 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
  • 1/2 teaspoon fish sauce optional
  • salt to taste
  • 1/2 teaspoon lemongrass powder or fresh lemongrass
  • juice of 1/2 lime plus more for garnish
  • Chopped cilantro or Italian parsley
  • 2-3 tablespoons olive oil

Instructions

  1. 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.
  2. 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.
  3. 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.