Coconut Curry Mussels Recipe
Spicy Red Curry Coconut Broth, Lemongrass, Cilantro, Scallions, Sourdough
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the mussels
Rinse the mussels under cold water and remove any beards or debris. Discard any mussels that are open and do not close when tapped.
- 2
Make the broth
In a large pot, heat a tablespoon of oil over medium heat. Add chopped garlic and ginger, and sauté for 2-3 minutes until fragrant. Add the lemongrass (bruised), red curry paste, and vegetable broth. Stir well and bring to a simmer.
- 3
Add coconut milk
Pour in the coconut milk and mix well. Let the broth simmer for 5 minutes to allow flavors to meld.
- 4
Cook the mussels
Add the cleaned mussels to the pot and cover. Cook for about 5-7 minutes, or until the mussels have opened. Discard any that remain closed.
- 5
Finish the dish
Stir in chopped cilantro, sliced scallions, and lime juice. Season with salt and black pepper to taste.
- 6
Serve
Ladle the coconut curry mussels into bowls and serve with slices of sourdough bread for dipping.