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Author Notes: Green curry? Red curry? Regardless of color, these mussels were to die for! —mtlabor
- 2 pounds mussels
- 1/2 teaspoon cumin
- 1 tomato, seeded and diced
- small handful cilantro, minced
- 1 tablespoon fresh ginger, peeled and minced
- 2 serrano chiles, seeded and minced
- 2 tablespoons sunflower oil
- 1 onion, chopped
- 1 can coconut milk
- water, if needed
- salt and pepper to taste
- In a food processor, combine the cumin, tomato, cilantro, ginger, and chiles. Turns out, I had a really big tomato and so it mostly tinted the curry paste red, but the recipe was originally green curry based, so hence the subjective coloring. Set mixture aside.
- Heat dutch oven under medium high heat and add oil. When oil is shimmering and hot, add onions and cook until soft and translucent, about 5 minutes or so. Add the curry paste and cook for about 5 minutes longer. Add in coconut milk and stir. If too thick, add water to thin mixture out. Season with salt and pepper to taste.
- Bring mixture to a boil and add mussels. Mix well, making sure mussels are well coated with curry sauce. Cover mixture, lower heat to a simmer, and steam mussels for about 5 minutes, or until all of the shells have opened. Discard any shells that have not opened.
- Serve in a large bowl with pieces of a nice baguette.