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Steamed Mussels in Coconut Curry Broth

Ingredients · Serves 4 · Prep 15 min · Total 30 min

  • 4 lb mussels
  • 1 tbsp vegetable oil
  • 2 shallots, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp red curry paste
  • 1 can coconut milk, 13.5 oz, full fat
  • ½ cup water
  • 1 tsp brown sugar
  • ½ tsp kosher salt
  • 2 tbsp lime juice
  • ⅓ cup fresh cilantro, chopped
  • cooked rice, for serving
simmerbee.com/r/steamed-mussels-coconut-currySimmerbeeCard 1 · front

Steamed Mussels in Coconut Curry Broth

Steps

  1. Rinse the mussels in a colander under cold running water, scrubbing off any grit and pulling off any beards.
  2. Tap any open mussels on the counter. Throw away any that don't close within a minute, and any with cracked shells.
  3. Heat the oil in a Dutch oven over medium heat. Add the shallots and cook until soft.
  4. Add the garlic and ginger and stir until fragrant.
  5. Add the curry paste and stir until it darkens slightly and smells toasty.
  6. Stir in the coconut milk, water, brown sugar and salt and simmer.
  7. Add the mussels, cover tightly and steam, shaking the pot once or twice, until the shells open.
  8. Throw away any mussels that haven't opened after another 2 minutes covered.
  9. Stir the lime juice into the broth.
  10. Ladle the mussels and broth into bowls over rice and top with cilantro.