Spicy coconut curry mussels |
Mussels are really versatile and work with a variety of diverse flavours, from a simple moules marinieres, to a sauce flavoured with Roquefort cheese - a particular favourite I discovered on a recent trip to France. However I was in the mood for a dish with some curry spice and coconut so came up with this recipe for spicy coconut curry mussels. This recipe has a gentle heat from the curry powder and chillies and the addition of coconut milk creates a lovely creamy curry sauce - perfect for mopping up with crusty bread and chips. An ice cold beer on the side would be great too!
A quick and easy recipe for mussels - my spicy version of moules-frites - ready in less than 10 minutes.
Spicy Coconut Curry Mussels
serves: 2recipe author: chip butties and noodle soup
preparation time: 5-10 minutes
cooking time: less than 10 minutes
ingredients:
1 kg mussels (I got mine from Exmouth Mussel Company from Abel and Cole)
1 onion - finely chopped
2 cloves garlic - crushed
250ml coconut milk
1 level tbs curry powder (I used Chief brand which contains coriander, turmeric, cumin, fenugreek, salt, fennel and chillies)
1-2 fresh chillies - finely chopped
2 tbs chopped coriander
wedge of lime to serve
2 tbs vegetable oil
method:
- prepare you mussels by washing rigorously in cold running water, discard any that remain open and do not shut when given a sharp tap. Remove the 'beard' if present by giving it a gentle tug which should be enough for it to come away from the mussel.
- heat your oil in a pan before adding the onion and garlic - fry for a few minutes until softened
- add the curry powder to the onions and fry off for about 1 minute before adding the coconut milk
- add your cleaned mussels, stir around, then put the lid on to allow the mussels to steam for a few minutes
- the mussels are done when they are all opened - this should take about 3-4 minutes. Discard any mussels that are broken or unopened.
- add your chopped chilli and coriander to the mussels and serve in large bowls with lime wedges, a crispy bowl of frites/chips and big chunks of crusty bread to mop up the spicy juice.
I hope you give this recipe a try. Please do leave a comment and let me know how you get on and any favourite ways you have of cooking mussels.
If you are a fan of mussels check out my capelli d'angelo (angel hair pasta) with mussels, fennel & chorizo
I have also entered this recipe into
I have entered this recipe into Javelin Warrior's Made with Love Mondays over at Cookin w/ Luv
I've do love simple moules-frites and whenever I'm in my hometown, I try to stop by a local restaurant that makes a wonderful version. But I also love the sound of this curry - spicy but creamy and mussels are always wonderful...
ReplyDeleteMe too - moules-frites is awesome whatever the sauce I think. Great with curry spices, or traditional wine and cream. A big favourite of mine.
DeleteBah oui, moules frites avec epices! Formidable!
ReplyDeleteMerci - c'est tres bien avec epices! :-)
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