Curried Mussels with Coriander

Curried Mussels with CilantroNot only is this a great recipe but if you go to the original website there is also some good info on mussels.Yes, if you go to the original American recipe it says Cilantro – but that’s just the American name for Coriander!

Serves 2 as a main course, 4 as a starter

2 pounds mussels
1-1/2 tablespoons olive oil
1 medium shallot, finely chopped
1 clove garlic, minced
1 stalk lemongrass, crushed, cut into pieces
1/2 cup dry white wine
1/4 cup water
2 teaspoons curry powder
1/2 teaspoon crushed red pepper, optional
2 generous tablespoons chopped coriander
1/2 cup light coconut milk

a baguette or other crusty bread

A quick note: Prep everything else before you clean the mussels—or even remove them from the fridge.

Clean the mussels. Scrub mussels with a stiff brush under cold running water, discarding any mussels with broken or cracked shells, or any opened mussels that don’t close when you tap their shells. Remove the beards which may appear along the hinge side of the shell, using a sharp knife or pulling with your fingers. Set aside in a bowl.

Heat olive oil in a large, lidded pan (a sauté pan is ideal) over a medium flame. Add the shallot and sauté until soft, about 4 minutes, until soft. Add garlic and lemongrass and cook until fragrant, about 45 seconds, stirring constantly. Add wine, water, curry powder and half the coriander and stir to combine. Add mussels in a single layer and cover pan. Bring to a boil and reduce heat to low. Cook just until mussels open, about 4 to 6 minutes.

Transfer mussels to a bowl with a slotted spoon, discarding any mussels that don’t open. Add coconut milk to pan and raise heat to medium-high. Bring to a boil, stirring, and cook for 3 to 5 minutes to blend flavors. The broth will not appreciably reduce; that’s okay.

Divide mussels among shallow serving bowls. Spoon broth over mussels, avoiding pieces of lemongrass as much as possible (there’s nothing dangerous about it—it’s just chewy). Sprinkle with remaining coriander and serve with crusty bread for sopping up the flavourful broth.

CLICK HERE to go to the full recipe which also has additional information on mussels.


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