MUSSELS IN A COCONUT CURRY BROTH
Mussels are one the quickest meals you’ll ever make, the trick is to not overcook them. Cook them until the shells are just starting to open, they will continue to open in the hot broth. Mussels are also an inexpensive meal and a serving contains over 300% of your daily recommended dose of vitamin B12 which is vital for brain function, reduces tiredness and fatigue. Vitamin B12 is also for the health of your blood cells, nervous system and DNA.
Servings: 4
Calories: 306kcal
Ingredients
- 2 1/2 lbs – 3lbs live mussels in their shells
- 1 tablespoon peanut oil
- 4 garlic cloves, minced
- 1 tablespoon curry powder
- 1- inch piece of ginger, thickly sliced
- 14 oz can coconut milk
- 3 lemongrass stalks, white and tender green parts only, bruised to release flavor
- 2 to 3 small red chilies, diced, plus extra chilies to garnish
- 2 tablespoons dark brown sugar
- 1 tablespoon fish sauce
- A pinch of sea salt
- 1 cup Thai basil leaves, extra leaves for garnish
- 1/2 cup cilantro leaves, extra leaves for garnish
- 2 tablespoons lime juice, plus wedges of lime for garnish
- rice rounds cooked in a little oil until crisp, to serve
Instructions
- When you get the mussels home from the store, empty them into a glass or stainless steel bowl. Add a handful of ice and place a sheet of damp paper towel over the top of them. Do not wrap them in plastic, thye need to be able to breathe. Place in the fridge and use within 24 hours. Just before cooking, discard any mussels that don’t close when you tap them. Give any mussels with heavy beads a clean and remove beards; set aside.
- Heat the oil and garlic in a deep, large frying pan or a wok over medium heat. Cook the garlic for 2 to 3 minutes until softened and fragrant. Add the curry powder and cook, stirring for 1 minute until fragrant.
- Add the ginger, coconut milk, lemongrass, chili, sugar and fish sauce; stir to combine. Bring the mixture to a boil. Reduce the heat to medium. Cook, covered, for 5 minutes to infuse the broth.
- Add the mussels, to the pan and stir. Cook, covered, stirring once or twice, for 2 to 3 minutes or until the mussels are just opening, give the mussels another good stir. Turn off the heat. Taste the broth and add salt to taste.
- Add basil, cilantro and juice; stir to combine. Discard the ginger and lemongrass along with any mussels that didn’t open. Serve garnished with more chili, lime wedges, basil and cilantro leaves. Serve with rice paper crisps or crusty bread.
Nutrition
Calories: 306kcal | Carbohydrates: 17g | Protein: 19g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 778mg | Potassium: 676mg | Fiber: 2g | Sugar: 8g | Vitamin A: 567IU | Vitamin C: 17mg | Calcium: 77mg | Iron: 7mg