Spicy Coconut Curry Mussels

Spicy coconut curry mussels

Mussels are one of my favourite ingredients and they are so good for you too - packed with minerals and nutrients - including zinc, selenium and vitamin B12.  Check this article out for more information about the health benefits of mussels and why they are good for us.  

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:  2 

recipe 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:

1. 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.  
2. heat your oil in a pan before adding the onion and garlic - fry for a few minutes until softened
3. add the curry powder to the onions and fry off for about 1 minute before adding the coconut milk
4. add your cleaned mussels, stir around, then put the lid on to allow the mussels to steam for a few minutes
5. the mussels are done when they are all opened - this should take about 3-4 minutes.  Discard any mussels that are broken or unopened. 
6. 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 

 cooking with herbs hosted by Karen at Lavender and Lovage

I have entered this recipe into Javelin Warrior's Made with Love Mondays over at Cookin w/ Luv

capelli d'angelo (angel hair pasta) with mussels, fennel & chorizo

 

 

This is a quick and easy pasta dish - ready in about 15 minutes - the capelli d'angelo (angel hair pasta) only takes about 3 minutes to cook.  I love mussels, but you could easily substitute these for prawns, clams or even tinned tuna.  The smokiness of the chorizo works really well with the aniseedy fennel and mussels.  I hope you enjoy - a really light and "Summery" pasta dish.  I am still being hopeful about the Summer......

Serves 3-4

ingredients:

1 bulb fennel thinly sliced
2 cloves garlic crushed
100g chorizo sliced
250g cooked and shelled mussels (if you are cooking your mussels from fresh make sure your follow proper guidelines - how to prepare and cook mussels)
2 400g tins chopped tomatoes
1 handful frozen petit pois/peas
2 tbs olive oil
1 red chilli or 1 tsp chilli flakes
zest of 1 lemon
salt and pepper to taste
400g capelli d'angelo (angel hair pasta)

method:

• get all your ingredients together then heat a frying pan with the olive oil. 
• when hot add the chorizo, garlic, chilli, lemon zest and fennel - cook for about 4-5 minutes until softened. 
• next add the tinned tomatoes and cook for about 10 more minutes until reduced and thickened up a bit.
• in the last few minutes add your pasta to a pan of boiling, salted water and the mussels and petit pois into the sauce. 
• drain your pasta after checking it's done - this takes about 3 minutes -  then add to the sauce and stir until well coated. 
• check the seasoning and if you want finish with a squeeze of lemon juice.  Serve with a simple green salad and crusty bread.