Mussels in Coconut Sauce
I don't know why mussels don't get more love. They're inexpensive, delicious, and best of all, they're ridiculously quick and easy to cook. They create their own sauce in the pot as they cook, but they can still use a little help. They taste awesome in a coconut sauce. The spices and coconut milk make the curry sauce mildly spiced, creamy and flavorful. Perfect for dipping with fluffy Indian Naan or served with steaming hot rice.
Ingredients:
Serves 4
- 1 lb /0.45 kg mussels, cleaned
- 1 can coconut milk
- 1 onion, finely chopped
- 2 tsp garlic-ginger paste
- ½ tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 dried red chilies (optional)
- 3 tbsp vegetable oil
- black pepper, salt, to taste
- fresh cilantro leaves to garnish
How to make Mussels in Coconut Sauce:
- Heat the oil in a large, heavy-bottom skillet.
- Add the onion and cook over low heat, stirring occasionally for 7 minutes, or until gold.
- Add the garlic-ginger paste, cumin, coriander, turmeric, chilies and pinch of salt and black pepper and cook, stirring constantly for additional 2 minutes.
- Add coconut milk, bring to a boil.
- Add the mussels, cover, and cook for 10 minutes or until the mussels have opened. As soon as they open, they’re ready to eat.
- Discard any mussels that remain shut. Transfer the mussels with the coconut sauce to a serving dish.
- Garnish with a fresh cilantro and serve immediately.
