Curry Mussells Recipe
Pei mussels, white wine, sambal, Fresno peppers, and curry aioli served with toasted ciabatta bread.
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Ingredients
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Seafood
Liquids
Condiments
Vegetables
Bread
Method
Preparation
- 1
Clean the mussels
Rinse the Pei mussels under cold water, scrubbing the shells to remove any dirt or debris. Remove any beards that may be attached.
- 2
Prepare Fresno peppers
Slice the Fresno peppers in half lengthwise. Remove the seeds if you prefer less heat, and chop them into small pieces.
- 3
Toast the ciabatta
Preheat the oven to 400°F (200°C). Place the ciabatta slices on a baking sheet and toast them in the oven for about 5-7 minutes until golden and crispy.
Cooking
- 4
Cook the mussels
In a large pot, add the cleaned mussels and pour in the white wine. Cover the pot and bring the mixture to a simmer over medium heat. Cook for about 5-7 minutes or until the mussels open up.
- 5
Add sambal and Fresno peppers
Once the mussels have opened, stir in the sambal and chopped Fresno peppers. Allow the mixture to cook for an additional 2-3 minutes to meld the flavors.
- 6
Serve
Ladle the mussels and broth into serving bowls. Drizzle with curry aioli and serve with toasted ciabatta slices on the side for dipping.