It’s a shame most people consider mussels a restaurant dish—something to order off a menu and rarely, if ever, to serve at home. But this recipe demonstrates that all you need is a handful of ingredients and a nice big pot to turn them into a knockout meal that might seem fussy but is easy enough to make on a busy weeknight. Serve with crusty bread for soaking up the flavourful broth or spoon it over cooked brown rice. For two servings, you want to use about 1 1/2 lbs (750 g) of mussels.
- Mussels are naturally high in sodium, so if you’re following a sodium-reduced diet, pay close attention to your sodium intake on days you eat mussels.
- Mussels will keep for a couple of days in the refrigerator if placed in a bowl and covered with a damp paper towel. They’re sold alive, so never keep them in a plastic bag—that suffocates the little guys.
3 lbs (1.5 kg) mussels
1 Tbsp (15 mL) unsalted butter
1 Tbsp (15 mL) grapeseed oil or extra-virgin olive oil
1 shallot, chopped
2 garlic cloves, chopped
1 Tbsp (15 mL) minced fresh peeled gingerroot
2 tsp (10 mL) yellow curry powder
1/4 tsp (1 mL) crushed red pepper flakes
1/4 tsp (1 mL) black pepper
1/2 cup (125 mL) dry white wine
1 cup (250 mL) light coconut milk
Juice of 1/2 lime
1/3 cup (80 mL) coarsely chopped cilantro
In colander, rinse mussels and discard any that do not close shut when tapped a few times on their shells.
In large Dutch oven over medium-high, heat butter and oil. Add shallot, garlic, and ginger; cook, stirring often, until shallot starts to soften, about 2 minutes. Add curry powder, pepper flakes, and black pepper; heat, stirring constantly, for 30 seconds. Stir in wine and coconut milk. Bring to a boil and heat for 1 minute. Add mussels, reduce heat to medium, cover, and cook until shells open, about 3 minutes, shaking pan once or twice during cooking time. Squirt in lime juice and sprinkle in cilantro.
To serve, divide mussels and broth among serving bowls or bring the pot of mussels to the table. Be sure to discard any unopened mussels.