Curry Mussels. Try this Curried Coconut Mussels recipe if you love shellfish and crave big, bold flavors. Looking for a mussels recipe with Wow factor? Fresh mussels cooked in and served with a spicy coconut curry broth.
Mussels with white wine and shallots is a dish I've made at home many, many times, but the green curry coconut mussels were so exotic and delicious.
I'm a fan of mussels: they're quick & inexpensive.
And now with a little curry & cream thrown in, they're super delicious too.
You can have Curry Mussels using 9 ingredients and 8 steps. Here is how you cook that.
Ingredients of Curry Mussels
- It's of Mussels.
- You need of Sweet Potato.
- It's of Naan.
- It's of Peas.
- Prepare of Shallot.
- You need of Smoked Paprika.
- Prepare of Tadka Masala.
- You need of Garlic.
- Prepare of Coconut Milk.
Mussels are one of the unsung heroes of the seafood counter. Thai green curry paste and coconut milk are a great match for these briny bivalves. Remember to discard any mussels that are not opened! Indian curry mussels, spicy, fragrant, delicious, a real gastronomic treat and they cook in well under Curry is often thought of as a big flavour, and of course it is.
Curry Mussels instructions
- Cut sweet potatoes to 1/4 inch pieces. Toss with oil, salt, and pepper..
- Roast potatoes for 22-24.inutes at 425° F..
- Slice shallots, mince garlic, and drain mussels. Keep the drained liquid for later. Discard broken mussels..
- Heat butter in a large pot on medium heat. Add shallots, smoked paprika, half the garlic, and tadka masala. Cook for 1-2 minutes..
- Add coconut milk to the pot and bring to a boil on high heat..
- Add mussels and reserved liquid to the pot. Stir and reduce heat to medium. Cover and cook for 4-5 minutes or until warmed through. Add salt and pepper..
- Mix remaining garlic and oil and spread on naan. Toast for 3-4 minutes or until golden..
- Add peas and sweet potato to the pot..
But with sensitive handling it can work. Jarred red curry is an easy shortcut to add some ethnic flair to your meals. The secret to this dish is in cooking the mussels to Cook until the shells just until open for the most tender, succulent mussels. This really doesn't need an explanation. Mussels are normally considered an appetizer and they look pretty impressive at a dinner party. "I first made these mussels for Thanksgiving two years ago," says Sang Yoon. "I don't make a traditional Thanksgiving dinner—I cook outside the box an.