Coconut Curry Mussels.
HELLO. I am completely dying over this meal. Two words: dy.ing.
Not sure if I can even fully express my love for these mussels. I could eat this pot over and over again and drink the broth three times more. The flavor is outrageous. They can feed a crowd. Or yourself – let’s be real.
And the best part: they take like 20 minutes. YEP.
Halp me. I want to drown in this skillet.
I’ve always been a huge fan of mussels but I don’t always order them. A few weeks ago I had dinner with my friend Jess and we ordered coconut curry mussels… and I’ve been dreaming of them ever since. Like legit dreams. Literally dreaming. My dreams are so freaking weird right now I can’t even stand it. Last night I dreamt that a blogger I’d never met was marrying a childhood friend that I haven’t talked to in years and it was happening inside of a Wendy’s drive thru. I HAVE NO IDEA.
Drunken mussels are always a winner but this change was so welcomes. The brothe is completely ridiculous – so much so that later that night, after I made these, I reheated some of the curry coconut milk and dipped more bread in for dinner. And besides that, Eddie was home when I made these and we actually stood over top of the skillet, not speaking and stuffing our faces for a good five or six straight minutes. Downing every single mussel.
Pure heaven. It’s like quintessential summer food.
The key is building up the flavor from the bottom – starting with the butter and onion and garlic, moving on to the curry and coconut milk and then steaming the mussels for mere minutes finishing it off with a good toss. Get that broth in all the crevices!
To serve ’em, I love mussels served with a salad – before or after. Kinda weird, but it seems like the perfect meal.
And yeah, okay. While the mussels are fantastic… I’m pretty sure that most of us are into the mussels for the bread. For the bread in the broth.
I don’t blame you.
- 2.5 pounds mussels
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons red curry paste
- 1 (14-ounce) can full-fat coconut milk (lite version is fine too – just won’t be as rich)
- 1/4 cup low-sodium chicken, or seafood stock
- 2 green onions, sliced
- baguettes or bread for serving, or fries!
- Keep the mussels refrigerated until you’re ready to use. Once ready, place them in a large bowl of ice cold water. Scrub the outsides of the mussels and remove the string (or “beard”) by using a towel or paper towel to pull it out. Discard any mussels that have opened already. Keep the mussels in the ice water.
- Heat a large skillet or wok over medium heat and add the butter and olive oil. Once it’s melted, stir in the onions, garlic, salt and pepper. Stir and cook for 5 minutes, until slightly softened. Stir in the curry paste and continue to stir until it’s distributed throughout the entire pan of onions. Cook for 5 more minutes. Stir in the coconut milk and stock, stirring until it’s smooth. Bring the mixture to a simmer, stirring continuously. Reduce the heat to medium low. Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5 to 6 minutes. Garnish with the sliced green onions. Stir the mussels well so the broth makes it into the shells. Serve immediately with baguettes or thin fries.
p.s. i’m gonna tell you about those fries sooooon.