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
mussles - cleaned and debearded
large garlic clove - minced
chopped fresh tomato
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
lime - zest and juice
fresh ginger - minced
13.5 oz can coconut milk
chicken broth (I fill the coconut can half way with broth and rinse the remaining coconut out with it)
jalapeno - seeded and minced
In This Recipe
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!