One-Pot Wonders

Mussles with curried coconut and basil

by:
July  5, 2010
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Mussles with curried coconut and basil
  • Serves 2
Author Notes

Years ago we were in Seattle and I had a dish of curried clams that blew my socks off. As soon as we got home I started trying to create something similar - I changed the recipe to mussles, for their tenderness and, I think, compatibility with the curry and coconut flavors ... I make this a lot and it makes me happy every time! —aargersi

What You'll Need
Ingredients
  • 2 pounds mussles - cleaned and debearded
  • 1 large garlic clove - minced
  • 2 cups chopped fresh tomato
  • 2 cups basil leaves, roughly chopped - I picked a combination of Thai, purple and genovese basil but if you can't find all of those you can just use sweet basil too
  • 1 lime - zest and juice
  • 1 tablespoon fresh ginger - minced
  • 1 13.5 oz can coconut milk
  • 6 ounces chicken broth (I fill the coconut can half way with broth and rinse the remaining coconut out with it)
  • 1 teaspoon curry powder
  • 1 jalapeno - seeded and minced
  • 1 teaspoon fish sauce
Directions
  1. Bring the coconut, chicken broth, lime zest and curry powder to a simmer.
  2. Add the ginger, garlic and fish sauce, simmer for a couple of minutes.
  3. Add the tomato and jalapeno, simmer for a couple more minutes.
  4. Add the mussles and cover the pot, simmer them until they all open up.
  5. When the mussles have opened, stir in the basil and lime juice. Serve them in big bowls with grilled bread to slop up the sauce. I drank a chilled falanghina with them and I thought it was great!
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aargersi

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

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14 Reviews

Eva V.
Eva V. July 7, 2017
Oh this looks and sounds good! Trying that tonight with the addition of kafir lime leaves: LOVE that aroma!
 
zest I.
zest I. October 1, 2010
I made this for ladies night last week.....it was such a hit that I'm serving it again tonight. I served the dish with grilled crusty bread brushed with butter, oil, curry, ginger and garlic. This dish is just wonderful! I used half lemon basil and half genovese basil and the flavors were spot on.
 
dymnyno
dymnyno July 10, 2010
This sounds really delicious...Is it ok if it is not too spicy? (I love spicy but my husband is really a spice wimp)
 
aargersi
aargersi July 10, 2010
Absolutley - you could just use mild yellow curry and leave the jalapenos out alltogether - still delish!
 
lapadia
lapadia July 8, 2010
YUM... I am from the Seattle area, saw the picture and just knew it was a recipe close to home!
 
gingerroot
gingerroot July 6, 2010
This looks delicious! I'm not even a big mussel fan but love them in a tasty broth with bread to sop it all up. I wonder what would happen if you used Thai curry paste instead of curry powder? I may just have to try it and see...
 
aargersi
aargersi July 6, 2010
I actually had my hand on the curry paste at the store! Then I decided I wanted to do my own "heating" if you will, so I used the powder / jalapeno combo. It's good both ways - it's hotter with the paste though.
 
Aliwaks
Aliwaks July 7, 2010
I made something very similar in class with Green Thai Curry paste, it was hot...hot..not unbearable hot but...had me wishing for some nice coconut basmati rice on the side..and I used maybe 1T for about 1.5# of mussels.
 
aargersi
aargersi July 8, 2010
I have made it with both green and red curry paste too ... be judicious as it's hot stuff and I also found that it gets hotter once you have opened the jar - what's that about?
 
Aliwaks
Aliwaks July 6, 2010
OMG This is almost exactly, exactly! The recipe I was going to submit. : )..great minds etc.
 
aargersi
aargersi July 6, 2010
Definitly! You should post yours anyhow!!
 
Aliwaks
Aliwaks July 6, 2010
No way.. it seriously is almost exactly the same, if i did it would just say : Instructions: See aargersi
 
theicp
theicp July 6, 2010
This sounds so yum. I'm making this the next time the boyfriend is out of town! (He's not so much a fan of curry...or mussels.)
 
aargersi
aargersi July 6, 2010
Mr L had steak the night I made this, he is not a mussle lover either - so what I really mean is COULD serve two but it didn't, I ate it ALL!!!