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Prep time
10 minutes
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Cook time
13 minutes
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Serves
4
Author Notes
Mussels and Masala Mama’s Coconut Curry are a match made in heaven. Zesty and full of flavor, the curry and mussels complement each other and make a subtle yet zingy sauce that is great to dip bread in. Super easy to make, gorgeous to look at and really aromatic and scrumptious. —MasalaMama
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Ingredients
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1
jar Masala Mama Coconut Curry Sauce https://food52.com/shop...
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2 pounds
bag of mussels, cleaned
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2 tablespoons
butter or olive oil
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1-2
shallots, sliced (optional)
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2-3
garlic cloves, sliced
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½ teaspoons
red pepper flakes (optional, for additional heat)
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½ cups
white wine (or ¼ cup dry vermouth)
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1
lemon, zested and then cut into wedges
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1 cup
coconut milk
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1 cup
fish/chicken broth
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1 bunch
cilantro, chopped
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1 bunch
scallions, sliced
Directions
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In a large stockpot heat butter or oil over medium-high heat.
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Add shallots, garlic and red pepper flakes. Stir and cook until shallots are transparent and garlic is soft, about 2 to 3 minutes.
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Add wine, lemon zest and 1 tablespoon lemon juice, stir to combine and cook for a couple of minutes.
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Add Masala Mama Coconut curry sauce, ¾ cup coconut milk and ¾ cup fish or chicken broth. Bring to simmer.
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Add the cleaned mussels to the pot, gently stir, cover and cook until mussels are opened, about 5-7 minutes. Do not overcook as the mussels will become rubbery.
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Adjust seasoning with salt, pepper and lemon juice. Add more coconut milk or stock if needed.
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Garnish with cilantro and scallions. Serve immediately with toasted sourdough bread or baguette and lemon wedges on the side.
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TIP: You can use mixed herbs such as basil, mint and parsley. You can also use chives instead of scallions.
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