Wednesday, July 31, 2013

Steamed Mussels with Curried Coconut Broth

This tropical twist on the French classic Moules Marinières serves up briny mussels in a tangy coconut broth enhanced with ginger, lime leaves, lemongrass, shallots and red curry paste. Light and aromatic with plenty of flavourful Thai-inspired broth, this is a gorgeous starter or light summer supper, delicious served with a loaf of crusty bread and glass of chilled Rosé.

Garlic, shallots, lemongrass and lime leaves sautéed in a little vegetable oil

Add a cup of coconut milk and 2 tbsp of red curry paste

Steamed Mussels with Curried Coconut Broth & Cilantro
Serves 4

2 tbsp vegetable oil
2 plum tomatoes, finely chopped
2 large shallots, finely chopped
1 tbsp finely grated fresh ginger
2 kaffir lime leaves, shredded
1 stalk lemon grass, white part only, finely chopped
2 garlic cloves, minced
2 cups unsweetened coconut milk
1/8 cup red curry paste
3 lb cultivated mussels, scrubbed
3 scallions, white and light green part, thinly sliced
2 tbsp finely chopped fresh cilantro
2 tbsp fresh lime juice
Kosher salt and freshly milled black pepper

In a large saucepan heat the oil over medium heat. Add the tomatoes, shallots, ginger, lime leaves and lemongrass, if using, and the garlic and cook over medium-low heat, until softened, about 5 minutes.

Add the coconut milk and curry paste and bring to a simmer. Add the mussels, cover tightly, and steam them over medium heat, transferring them with tongs to a bowl as they open, about 6 minutes total. Discard any mussels that do not open.

Add the ime juice, salt, and pepper to taste. Transfer the mussels to a large serving bowl, ladle the sauce over them and garnish with scallions and cilantro. Serve with a loaf of crusty bread and enjoy!