Mussels are one of our favorite things to make anytime of year, but during the summer months it’s especially nice to have recipes that don’t require turning on the oven. Mussels steamed in white wine is a simple, classic way of preparing mussels, but this coconut curry broth is a nice way to change things up a bit!
The sweetness from the coconut milk and the spices from the curry paste come together to create a flavorful broth that you won’t want to stop eating. Grilled bread is the perfect way to soak up all the goodness!
Mussels not only taste good, but they have some health benefits as well! They contain many vitamins and minerals including Vitamin B12 and Selenium and are a great source of lean protein. Coconut milk also contains a number of vitamins and minerals, but it can be pretty high in calories and fat. That’s where “lite” coconut milk comes in! You can substitute “lite” coconut milk for traditional coconut milk to trim roughly two-thirds of the calories and fat without sacrificing flavor.
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 1 shallot, finely chopped
- pinch of salt and pepper
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 1 cup dry white wine
- ¼ cup green curry paste
- 1 can lite coconut milk
- 2 pounds fresh mussels, scrubbed and debearded
- For Serving:
- fresh cilantro, chopped
- 1 lime, juiced
- grilled bread
- Start by preparing the mussels. Most mussels will already have their “beards” removed when you purchase them, but if not, remove the “beard” with your fingers. If the mussels are dirty, scrub them under running water. Discard any mussels whose shells aren’t closed shut.
- In a large saucepan over medium heat, melt the butter with the olive oil. Add the shallot, salt and pepper and sauté for 3-5 minutes, or until translucent.
- Add the garlic and ginger and cook for another 2-3 minutes, stirring.
- Add the wine and cook until it is reduced by about half. Add the coconut milk and whisk in curry paste until dissolved.
- Increase the heat to medium-high and bring to a simmer. Taste the broth and adjust seasonings to your liking.
- Add the mussels, cover the pot, and cook for 8-10 minutes until the mussels have opened (discard any that do not open.)
- Before serving, squeeze in the lime juice, stir, and top with fresh cilantro.
- Serve with some grilled bread (and maybe the rest of the wine!)
*Not familiar with using curry paste? You can find it in the international aisle of most grocery stores.