Coconut Curry Mussels with Lemongrass 🦪🥥🌿
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Mussels
2 lbs fresh mussels, cleaned and debearded
2 tablespoons coconut oil (or vegetable oil)
1 onion, finely chopped
4 cloves garlic, minced
1 stalk lemongrass, trimmed and chopped (or 1 tablespoon lemongrass paste)
1 tablespoon ginger, grated
2 tablespoons red curry paste (adjust to taste)
1 can (14 oz) coconut milk
1/2 cup vegetable or chicken broth
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Salt and pepper to taste
Instructions
Prepare the Mussels
Clean Mussels: Rinse mussels under cold water, scrubbing the shells and removing any beards. Discard any that are open and do not close when tapped.
Make the Coconut Curry Sauce
Heat Oil: In a large pot, heat coconut oil over medium heat.
Sauté Aromatics: Add chopped onion, garlic, lemongrass, and grated ginger. Sauté for about 5 minutes until the onion is translucent and fragrant.
Add Curry Paste: Stir in the red curry paste and cook for another minute until well combined.
Add Coconut Milk and Broth: Pour in the coconut milk and broth, stirring to combine. Bring the mixture to a gentle simmer.
Cook the Mussels
Add Mussels: Carefully add the cleaned mussels to the pot. Cover and cook for about 5-7 minutes, or until the mussels have opened. Discard any that remain closed.
Finalize: Stir in lime juice and season with salt and pepper to taste.
Serve
Plate: Serve the mussels in bowls, ladling the curry broth over them.
Garnish: Top with fresh cilantro for added flavor.
Tips and Variations
Add Vegetables: Include sliced bell peppers or spinach for extra nutrition.
Spicy Option: Add sliced chilies or increase the amount of curry paste for heat.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Enjoy your Coconut Curry Mussels with Lemongrass!