These coconut curry mussels are ready in just under 30 minutes and are packed full of leeks, garlic, and curry flavors. You’ll be blown away by how easy they are to make and want to slurp up every last drop of the red curry coconut sauce!
The key is building up the flavor from the bottom – starting with the oil, leek and garlic then moving on to the curry and coconut milk. Then steaming the mussels for mere minutes covered, finishing it off with a good toss. Get that broth in all the crevices!
Since I am doing Whole30 program this whole January, I wanted to give a healthier option for your side for these coconut curry mussels. The white sweet potatoes have less sugar and tossed in simple seasoning of olive oil, salt and smoked paprika serves them as a nice hearty bite with the mussels. If you aren’t doing Whole30, go ahead and indulge in some crusty bread with this and a simple salad to balance off your meal.
There isn’t much cooking required here, which makes this a perfect weeknight meal. You can served these coconut curry mussels as an appetizer or main dish. Perfect way to create a hands on meal for your guests. Make sure to have some damp cloths for everyone’s hands after. But if you want to be fully proper, serve it with a fork and a spoon.
If you’re new to cooking mussels here are a few helpful tips:
- Always buy fresh mussels. Always. I get mine at Whole Foods.
- Make sure all of the mussels are alive prior to cooking. Shells should be closed tightly. If a shell is slightly open you can tap it on a hard surface, if the shell closes it’s good to go, if it stays open you’ll want to throw it out.
- Be sure to clean and debeard the mussels before cooking. This process is super simple, just pull on the beard and then you are all done.
- All mussels should open up during the cooking process. Any mussels that don’t open should be tossed.
You are either a mussels lover or not. I am definitely the lover and Shey, my husband is on the fence about them. So I can eat this whole thing on my own, without the fries if needed. They are so good and packed with so much flavor.
If I see mussels and fries on the menu at a restaurant, definitely order them… that’s how much I love them, well and other things like steak tartare, beef carpaccio… anything served with some thinly cut fries, come on who wouldn’t. I’m always game.
Are you a fan or not? Would love to hear your vote in the comments. Also, can’t wait for you to try these and tell me what you think. Ok let’s get cooking good looking….
COCONUT CURRY MUSSELS
|1.25 lbs||fresh mussels|
|2 small||leeks, white parts only|
|2 large||garlic cloves, minced|
|4 tbsp||olive oil or coconut oil|
|2 – 13.66 oz||unsweetened full fat coconut milk|
|3/4 tsp||red curry paste, or your favorite|
|1 tbsp||sea salt, split in half|
|1/2||lime, cut into 1/3 wedges|
|topping optional||regular or micro cilantro or chopped basil|
1. Clean leeks to ensure no sand is present. Cut in half, finely chop, white parts only. Chop garlic and set aside.
2. In a large deep pan, add oil, turn to medium heat. Add leeks and 1/2 tsp sea salt, saute for about 7-10 minutes, make sure to move them around often so they don’t burn. Then add garlic and move around for about 2 minutes.
3. Now add in the curry paste, if you like it spicier add in a full tbsp, if not then use amount in recipe. Make sure everything is well combined, then add in the 2 cans of coconut milk. Add the other 1/2 tsp sea salt. Mix around and let simmer on low while you clean your mussels.
4. Debeard the mussels by pulling the beards located in the narrow part of the mussels. Rinse them well and drain. Add into the sauce, mix around and cover with the lid for about 3 minutes or until all mussels are open. If any didn’t open, discard those, this will not affect your dish at all, so don’t be afraid of that.
Serve with fries or bread, make the fries as you make the sauce. The recipe is below.
WHITE SWEET POTATO FRIES
|2 large||white sweet potatoes, cut into matchsticks|
|3-4 tbsp||olive oil|
|1 tbsp||sea salt|
|1.5 tbsp||smoked paprika|
1. Preheat oven to 425 F.
2. Cut potatoes into long diagonal ovals, stack and cut into 1/4 inch thick matchsticks.
3. In a large bowl, toss the fries with olive oil, salt and smoked paprika.
4. Line baking sheet with parchment paper and in single layer add in the fries.
5. Bake for 25-30 minutes. Flip half way. Taste and adjust salt if needed,
Enjoy with the yummy mussels.
DID YOU MAKE THIS RECIPE?
If you give my COCONUT CURRY MUSSELS a try? Let me know what you think and what did you serve it with? Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram or tag me on my Facebook page! I love seeing what you come up with!