Vin’daloo Mussels Recipe
One pound of Salt Spring Island mussels, sweet and spicy white wine vindaloo broth & lemony baguette.
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Ingredients
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Mussels
Vindaloo Broth
Baguette
Method
Preparation
Prepare the Mussels
Rinse the mussels under cold water, scrubbing the shells to remove any dirt. Discard any mussels that are open or damaged.
Add the Vindaloo Paste
Stir in the vindaloo curry paste and cook for 2 minutes until fragrant.
Combine the Liquids
Pour in the white wine and coconut milk, stirring to combine. Bring the mixture to a simmer.
Cook the Mussels
Add the cleaned mussels to the pot. Cover and cook for about 5-7 minutes, or until the mussels open up. Discard any that do not open.
Finish the Broth
Stir in lime juice, and season with salt and pepper to taste.
Baguette Preparation
Prepare the Baguette
While the mussels are cooking, spread softened butter on sliced baguette. Sprinkle with lemon zest and toast until golden brown.