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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Try this Curried Coconut Mussels recipe if you love shellfish and crave big, bold flavors. Most mussels are now farm-raised, so they're easier to clean. You should still take time to rinse them under cold running water, and be sure to remove any beards. Ingredients:
1 tablespoon olive oil |
2 cups chopped onion |
1 tablespoon finely chopped peeled fresh ginger |
2 garlic cloves, minced |
1 jalapeño pepper, chopped |
2 teaspoons red curry paste |
1 cup light coconut milk |
1/2 cup dry white wine |
1 teaspoon dark brown sugar |
1/4 teaspoon kosher salt |
2 pounds small mussels, scrubbed and debearded (about 60) |
3/4 cup small basil leaves, divided |
3 tablespoons fresh lime juice |
4 lime wedges |
Directions:
1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, ginger, garlic, and jalapeño; sauté 3 minutes, stirring frequently. Stir in curry paste; cook 30 seconds, stirring constantly. Add coconut milk, wine, sugar, and salt; bring to a boil. Cook 2 minutes. Stir in mussels; cover and cook 5 minutes or until mussels open. Discard any unopened shells. Stir in 1/2 cup basil and juice. Divide mussels mixture evenly among 4 bowls, and spoon the coconut mixture evenly over mussels. Sprinkle each serving with 1 tablespoon remaining basil; serve with lime wedges.
2. Wine Match: Columbia Winery Cellarmaster's Riesling, Columbia Valley ($10), has a dense texture and honey-sweet flavor that's balanced with spice and mineral notes. Tart lime cuts through the rich coconutty broth of the mussels.—Julianna Grimes
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