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SPICY CURRY MUSSELS
Always use
organic
when possible
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Course
Main Course
Servings
6
Equipment
Large Pot
Ingredients
1x
2x
3x
5
lbs
fresh
mussels
, rinsed, debearded
2
tbsp
avocado oil
2
small onions, peeled, chopped
2
large tomatoes, chopped
4
cloves
garlic, chopped, minced
1 1/2
tbsp
fresh ginger, minced finely
3
tsp
curry powder
1
tsp
fennel seeds, crushed
1/2
tsp
cayenne pepper
1/3
tsp
salt
20
oz
lite
coconut milk
1/3
cup
white wine, dry
Fresh cilantro, chopped for garnish
Instructions
In a large pan over medium-high heat, add oil.
Add onions and cook until soft and fragrant. About 3-4 minutes.
Add tomatoes, garlic, ginger, curry powder, fennel seeds, cayenne, and salt. Cook until tomatoes soften. About 1-2 minutes.
Add coconut milk and wine .Bring to boil. Cook for 2-2 ½ minutes.
Add mussels to the pot. Cover and reduce heat to medium. Cook for 5-6 minutes.
Remove mussels with slotted spoon and place in a large bowl. Cover and set aside.
Boil sauce over high heat. 5-6 minutes. The sauce should reduce a bit.
Pour sauce over mussels. Serve warm with cilantro garnish.
Notes
**Important Note: Always discard shells that do not open**
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