Coconut Curry Mussels with Lemongrass 🥥🍜
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
2 lbs (900g) fresh mussels, cleaned and debearded
1 can (13.5 oz) coconut milk
2 tablespoons red curry paste
1 tablespoon fish sauce (optional)
1 tablespoon lime juice
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 stalk lemongrass, chopped (use the tender part)
1 bell pepper, sliced
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Cooked rice or crusty bread (for serving)
Instructions
Sauté Aromatics
Heat Oil: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
Add Garlic, Ginger, and Lemongrass: Stir in the minced garlic, grated ginger, and chopped lemongrass. Cook for another 1-2 minutes until fragrant.
Cook the Mussels
Add Curry Paste: Stir in the red curry paste and cook for about 1 minute, allowing it to combine with the aromatics.
Add Coconut Milk: Pour in the coconut milk and fish sauce (if using). Bring to a gentle simmer.
Add Mussels: Add the cleaned mussels and sliced bell pepper. Cover the pot and cook for about 5-7 minutes, or until the mussels open up. Discard any that do not open.
Final Touches
Add Lime Juice: Stir in lime juice and adjust seasoning if needed.
Serve
Plate: Serve the coconut curry mussels hot, garnished with fresh cilantro and lime wedges. Pair with cooked rice or crusty bread to soak up the sauce.
Tips and Variations
Add Heat: For extra spice, incorporate sliced chilies or red pepper flakes.
Vegetable Options: Feel free to add other vegetables like spinach or zucchini for added nutrition.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy your Coconut Curry Mussels with Lemongrass! 🍽️