Curried coconut mussels
23
- Prep Time30 mins
- Total Time40 mins
- Makes4 Servings
George Whiteside
Don't forget the crusty bread when preparing for this sweet curry dish. The mouth-watering tomato-coconut curry sauce will have you wanting seconds…and thirds.
Ingredients
2 kg fresh mussels
1 tbsp vegetable oil
1 red onion, sliced
2 tbsp curry powder
3 large tomatoes, chopped
398 ml can light coconut milk
1 tsp salt
1/2 cup chopped cilantro
Instructions
Rinse mussels. If any are open, firmly tap on the counter. If they do not close, discard. Heat a large pot over medium. When hot, add oil, then onion. Cook, stirring occasionally until onion softens, 3 min. Stir in curry powder and cook 1 min. Add tomatoes, coconut milk and salt. Increase heat and bring to a boil, stirring often.
Add mussels. Cover and cook, stirring occasionally, until they open, 7 to 9 min. Discard any mussels that don't open, then stir in cilantro. Serve mussels in large deep bowls with crusty bread for dipping.
Nutrition (per serving)
Calories 412, Protein 22g, Carbohydrates 23g, Fat 28g, Fibre 5g, Sodium 874mg.
Kitchen Tip: Mussels can have a beard, little brown fibres that poke out from the shell. Pull hard on them to remove before cooking.