Coconut Curry Mussels & Grilled Bread Recipe
leeks, ginger, lemongrass, onion, tomato
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Ingredients
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Seafood
Vegetables and Aromatics
Coconut Curry Base
Grilled Bread
Method
Preparation
- 1
Clean the Mussels
Rinse the mussels under cold running water, scrubbing the shells with a brush to remove any dirt or barnacles. Remove the beards by pulling them away from the shells.
- 2
Chop Vegetables
Slice the leeks, ginger, onion, and tomato. For the lemongrass, remove the tough outer layers and finely chop the tender part.
- 3
Prepare the Baguette
Slice the baguette into 1-inch thick pieces and set aside.
Cooking the Curry
- 4
Sauté Aromatics
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add sliced leeks, onion, and ginger. Sauté for about 5 minutes until softened.
- 5
Add Lemongrass and Tomato
Stir in the chopped lemongrass and tomato, cooking for an additional 3 minutes until the tomato begins to break down.
- 6
Combine Coconut Milk and Spices
Pour in the coconut milk and add curry powder, salt, and black pepper. Stir well and bring to a simmer.
- 7
Cook the Mussels
Add the cleaned mussels to the pot, cover, and cook for about 5-7 minutes, until the mussels open. Discard any mussels that do not open.
Grilling the Bread
Serving
- 10
Plate the Dish
Serve the coconut curry mussels in a large bowl with grilled bread on the side for dipping.