Breaded and fried. Served with croutons. Or steamed and swimming in a briny sauce – like this recipe for mussels in red curry broth. There are many fabulous ways to enjoy your bivalves.
If you don’t normally eat things with shells, mussels may seem intimidating. But they make for nutritious (and delicious) fast food. Cooking up in couple minutes, mussels have exceptional levels of selenium, zinc, vitamin B12, and folate.
When shopping for mussels, look for the farmed variety. Mussel aquaculture is sustainable and actually beneficial for the environment.
Mussels In Red Curry Broth
- 1 1/2 lb mussels
- 1 stalk lemongrass
- 1 lime
- 14 oz coconut milk
- 2 cloves garlic
- 3 tbsp. fresh basil
- 2 tbsp. curry paste, store bought or make your own
- 1 tsp. sucanat
- 1 tbsp. fish sauce
- Scrub and debeard mussels in cool water, discarding any that don\'t close to the touch.
- Cut the center white of the lemongrass into 1 inch pieces and crush. Juice half the lime and cut the other half into wedges. Shake the coconut milk well before opening. Mince the garlic. Chop basil.
- In a wok or stock pot, combine a few spoonfuls of the coconut milk with curry paste, garlic, sucanat, and lemongrass. Over medium heat, stir for 5 minutes or until smooth and fragrant.
- Stir in remaining coconut milk, 1/2 cup filtered water, fish sauce, and juice of 1/2 the lime. Raise heat to high and add mussels. Cover and cook until the mussels open, 4-6 minutes.
- Transfer the mussels to a large shallow serving bowl, discarding any that are unopened.
- Ladle the broth over the mussels, garnish with basil and lime wedges and serve.