Steamed Mussels in Coconut Curry Broth

• 4 lb mussels
• 1 tbsp vegetable oil
  Swaps for vegetable oil

  Instead of vegetable oil

  • Another neutral oil: The same amount. No difference.
  • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
  • Light olive oil: The same amount. "Light" olive oil tastes mild.

  All 4 swaps for vegetable oil

• 2 shallots, thinly sliced
  Swaps for shallots

  Instead of shallots

  • Yellow or red onion: The same amount, chopped fine. Sharper and less delicate.
  • Green onion whites: The same amount. Milder and fresher.

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• 3 cloves garlic, minced
  Swaps for garlic

  Instead of garlic

  • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
  • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

  More for garlic

• 1 tbsp fresh ginger, grated
  Swaps for fresh ginger

  Instead of ginger

  • Ground ginger: ¼ tsp ground for each 1 tbsp grated fresh. Warmer and less bright, with no zing.
  • Ginger paste (jar or tube): The same amount. Close; slightly salty or sour from preservatives.

  More for ginger

• 2 tbsp red curry paste
• 1 can coconut milk, 13.5 oz, full fat
• ½ cup water
• 1 tsp brown sugar
  Swaps for brown sugar

  Instead of brown sugar

  • White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
  • White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
  • Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.

  All 4 swaps for brown sugar

• ½ tsp kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

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• 2 tbsp lime juice
  Swaps for lime juice

  Instead of lime juice

  • Lemon juice: The same amount. Milder aroma; still bright.
  • Bottled lime juice: The same amount. Flatter and more sour; fine in cooked dishes.
  • Rice vinegar or white vinegar: Half as much. Sour without the citrus aroma.

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• ⅓ cup fresh cilantro, chopped
  Swaps for fresh cilantro

  Instead of cilantro

  • Dried cilantro: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried cilantro has almost no flavor; skip it as a garnish and add more of the other seasonings.
  • Flat-leaf parsley + lime zest: The same amount of parsley, plus a little lime zest. Fresh and green, without the soapy taste some people get from cilantro.
  • Thai basil or mint: Half as much. Sweeter and more perfumed.

  More for cilantro

• cooked rice, for serving

Missing something? Tap Swaps next to an ingredient, or see all substitutions.