Yellow Curry Mussels
I fell in love with cooking while traveling in Thailand. I absolutely love their use of flavours, textures and ingredients. That trip changed my life and how I look at food.
This recipe is a really fun and delicious way to eat, what I think is Atlantic Canada’s most underrated seafood, mussels. What is also incredible is that it’s so easy to make; it comes together in a matter of minutes. All you need is a a burner and a pot.
The rich, spicy, sweet, funky curry broth is incredibly delicious and pairs perfectly with the mussels. You are 100% going to want to have lots of bread close by to sop up this broth. It’s the star of the show!
Ingredients:
- 2 lbs mussels
- 1 tbsp sesame oil
- ¼ cup chopped cilantro, stems and leaves
- 1 shallot, sliced
- 1 inch ginger, minced
- 2 cloves garlic, minced
- 2 Thai chilies, sliced
- 2 lime leaves
- 1 can coconut milk
- 4 tbsp Thai yellow curry paste
- Juice of 1 lime
- ½ cup stock (any kind will work)
- 2 tbsp soy sauce
- 1 tbsp fish sauce
To finish
- 8 cherry tomatoes, halved
- ½ cup fresh basil
- ½ cup fresh cilantro leaves
Instructions:
- Place a pot over medium high heat and add in sesame oil. Once hot, add in the cilantro stems, shallots, garlic, ginger, and chilies. Saute for 30 seconds to a minute and then add in the 1/2 cup of stock. Allow the stock to sizzle away and reduce slightly.
- After half a minute add in the curry paste and stir to blend all the ingredients together. Heating the curry "wakes it up" and increases the flavour.
- Next, in goes the coconut milk, soy and fish sauces and lime leaves. Let this whole mixture get to know each other and reach a light boil. Add in the mussels and cover with a lid. Let steam for 5-7 minutes or until all the mussels have opened. Discard any that do not open.
- Once done, remove mussels and broth from pot and place in large bowl. Toss with cilantro, basil, and cherry tomatoes. Serve with grilled bread and steamed jasmine rice.
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