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.
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.
This recipe is part of the Fishing For Compliments? collection.
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