Coconut Curry Mussels
- Yield 4 servings
- Prep 10 mins
- Cook 10 mins
This light and aromatic curry goes well as an appetizer or main dish.
"Light" coconut milk, lower in fat, is simply a second or third pressing from the coconut flesh used to make regular coconut milk. Serve this dish with jasmine rice.
- 2 shallots, peeled and quartered
- 2 garlic cloves, halved
- 1 tablespoon chopped fresh ginger
- 1 tablespoon vegetable oil
- 2 teaspoons curry powder
- 1/4 teaspoon salt
- 3/4 cup light coconut milk
- 2 pounds fresh mussels, cleaned and debearded
- 3/4 cup chopped fresh pineapple
- 1/4 teaspoon coarsely ground black pepper
- Combine shallots, garlic and ginger in food processor; process until finely chopped.
- Heat oil in a Dutch oven over medium heat. Add shallot mixture; cook, stirring often, until very fragrant, about 3 minutes. Add curry powder and salt; cook 1 minute.
- Pour in coconut milk; bring to simmer, scraping up any browned bits on the pan’s bottom.
- Add mussels; cover, reduce heat, and simmer until shells open, about 5 minutes. Discard any mussels that do not open. Stir in pineapple and pepper before serving. Garnish with cilantro.
Recipe by Bruce Weinstein and Mark Scarbrough