Curried Mussels With Coconut Milk
There are the mussels and frites…mussels meuniÃ¨re, mussels moutarde, curried mussels…and even m-m-m-more choices. If you are lucky you have a friend beside you who likes to share!! I always look them over, making sure to only eat the ones that open, Yesterday I went to my local fish market and bought 2 pounds of Prince Edward Island mussels. I wanted curried mussels and thought I’d add some coconut milk to give them a different punch. With Asian undertones they don’t taste like their Parisian inspiration, but they are delicious alone as a starter or as I had them, with linguine.
- 2 tablespoons butter
- 1/4 cup chopped shallots
- 2 tablespoons Madras curry powder*
- 1 1/2 cups dry white wine**
- 1 14 ounce can unsweetened coconut milk
- 1 3-4 inch piece lemon grass, sliced lengthwise
- 2 small bay leaves
- 2 pounds mussels, cleaned, scrubbed and debearded
- sea salt to taste
- 1/2 cup chopped fresh cilantro
- Melt butter in heavy large pot over medium heat. Add shallots and curry powder; stir until fragrant, about 1 minute. Add coconut milk, wine, lemon grass and bay leaves; simmer 10 minutes.
- Add mussels. Increase heat, cover and boil until mussels open, about 6 minutes. Using tongs, place mussels in 4 bowls (discard any mussels that do not open). Boil sauce until slightly thickened, stirring occasionally, about 2 minutes or more. Season with salt and pepper; discard bay leaves. Spoon sauce over mussels. Sprinkle with cilantro.
*The quality of the curry powder defines this this dish, so use the best you can get.
**I chose a Chardonnay for its fuller flavor that works well curry.