Yellow Curry Mussels
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
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.
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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OMG! This was one of the best mussel recipes we have eaten! It was absolutely delicious! My husband, who is not a big fan of mussels, has requested it for his birthday meal. I made a mango insalata Caprese salad along with it! So good! Thank you,
Thanks so much, Gitte! Glad you enjoyed it so much!