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Author Notes: Years ago we were in Seattle and I had a dish of curried clams that blew my socks of. 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, compatability with the curry and coconut flavors ... I make this a lot and it makes me happy every time! —aargersi
- 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
- Bring the coconut, chicken broth, lime zest and curry powder to a simmer.
- Add the ginger, garlic and fish sauce, simmer for a couple of minutes.
- Add the tomato and jalapeno, simmer for a couple more minutes.
- Add the mussles and cover the pot, simmer them until they all open up.
- 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!
- This recipe was entered in the contest for Your Best Recipe Using Fresh Basil