Looking for a mussels recipe with wow factor?
Fresh mussels cooked in and served with a spicy coconut curry broth.
Yikes this is good!
Simply Recipes / Elise Bauer
It’s affordable, easy to prepare, and has a definite wow factor.
This recipe will feed four people happily or make an excellent appetizer for a group.
Serve with beer and crusty bread.
Simply Recipes / Elise Bauer
Buying and Prepping Mussels
Before buying live mussels, check them for freshness.
They should not smell fishy but they should smell like the ocean.
If they begin to smell fishy, discard them.
Simply Recipes / Elise Bauer
To prepare for steaming, remove the inedible “beard” from each mussel.
Pull off the somewhat furry piece sticking on the side of each shell.
If a shell doesn’t have one, it’s okay.
Simply Recipes / Elise Bauer
Finally, rinse them well in cold water.
The taste is very distinct and can’t be substituted.
However, you could make this dish without the leaves and the mussels will still taste great.
Simply Recipes / Elise Bauer
Let them sit for 10 minutes.
Toss any mussels that are open as these are dead.
Add the chilies, ginger, and curry powder and stir for a minute until fragrant.
Simply Recipes / Elise Bauer
Add the chicken broth and reduce half.
Add the coconut milk, salt, lemongrass and makrut lime leaves if using and bring to a boil.
Drain and add the mussels, reduce heat to medium and cover with a tight fitting lid.
Cook for 6 to 7 minutes until the mussels open.
Discard any that are closed as these were dead before cooking.
Spoon mussels into bowls and pour over with broth.
Garnish with chopped cilantro and juice from lime wedges.
