Coconut Curry Mussels with Lemongrass
(Serves 4)
Ingredients:
For the Mussels:
2 lbs (900 g) fresh mussels, cleaned and debearded
1 tablespoon olive oil (or coconut oil)
1 small onion, finely chopped
2 cloves garlic, minced
1-inch piece of fresh ginger, grated
2 stalks lemongrass, trimmed, smashed, and cut into 2-inch pieces
1-2 fresh chilies, chopped (optional, for heat)
1 can (400 ml) coconut milk (full-fat for a richer flavor)
1/2 cup vegetable or chicken broth
1 tablespoon red curry paste (or yellow curry paste for a milder version)
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 tablespoon fish sauce (optional, for depth of flavor)
1 tablespoon brown sugar (or palm sugar)
Juice of 1 lime
Salt and pepper, to taste
For Garnish:
Fresh cilantro, chopped
Lime wedges
Sliced red chili (optional for extra heat)
Thinly sliced green onions (optional)
Instructions:
Prepare the Mussels:
Clean the mussels:
Scrub the mussels under cold water, removing any sand or debris. Discard any mussels that are open and do not close when gently tapped.
Sauté the aromatics:
In a large pot or Dutch oven, heat the olive oil (or coconut oil) over medium heat. Add the chopped onion, garlic, grated ginger, and chopped chilies (if using). Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
Infuse with lemongrass:
Add the lemongrass stalks to the pot, smashing them slightly with the back of a spoon to release their oils. Stir for about 1 minute.
Add the curry base:
Stir in the red curry paste, turmeric, cumin, and brown sugar. Let the spices cook for 1-2 minutes, allowing them to bloom and become aromatic.
Add the coconut milk and broth:
Pour in the coconut milk and vegetable (or chicken) broth. Stir well to combine and bring the mixture to a simmer. Taste the sauce and adjust with fish sauce (for umami) and lime juice. Add salt and pepper as needed. Allow the curry sauce to simmer for about 5 minutes.
Cook the mussels:
Add the cleaned mussels to the pot, tossing gently to coat them in the sauce. Cover the pot with a lid and let the mussels steam for 5-7 minutes, shaking the pot occasionally. The mussels are done when their shells have opened. Discard any mussels that remain closed.
Serve: 7. Garnish and serve:
Once the mussels are cooked, remove the pot from heat. Discard the lemongrass stalks. Ladle the mussels and broth into serving bowls. Garnish with fresh cilantro, lime wedges, sliced red chili, and green onions (if using). Serve immediately with crusty bread or over steamed rice to soak up the delicious broth.
Tips:
For a richer flavor: You can use a bit of coconut oil instead of olive oil at the beginning for a stronger coconut aroma.
Add some veggies: Consider adding thinly sliced bell peppers, mushrooms, or spinach to the broth for extra texture and flavor.
Spice level: Adjust the heat by adding more or fewer chilies, or by using a milder curry paste.
Storage: Mussels are best eaten fresh, but leftover broth can be refrigerated for up to 2 days. You can reheat it and add fresh seafood for a second serving.
This Coconut Curry Mussels with Lemongrass dish is a perfect balance of creamy, spicy, and aromatic flavors. The combination of coconut milk, curry paste, and lemongrass creates a deliciously rich broth that pairs perfectly with tender mussels!