Mussles with curried coconut and basil

By • July 5, 2010 13 Comments

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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

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Serves 2

  • 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
  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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