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
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Ingredients
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2 pounds
mussles - cleaned and debearded
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1
large garlic clove - minced
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2 cups
chopped fresh tomato
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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
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1
lime - zest and juice
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1 tablespoon
fresh ginger - minced
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1
13.5 oz can coconut milk
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6 ounces
chicken broth (I fill the coconut can half way with broth and rinse the remaining coconut out with it)
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1 teaspoon
curry powder
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1
jalapeno - seeded and minced
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1 teaspoon
fish sauce
Directions
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Bring the coconut, chicken broth, lime zest and curry powder to a simmer.
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Add the ginger, garlic and fish sauce, simmer for a couple of minutes.
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Add the tomato and jalapeno, simmer for a couple more minutes.
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Add the mussles and cover the pot, simmer them until they all open up.
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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!
Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop
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