Mussels with Coconut and Curry
Number of Servings: 4-6
5 lbs (2.2 kg) fresh PEI mussels
2 Tbsp (30 mL) coconut oil
1 large onion (1 ½ cups/ 370 mL), finely chopped
6 curry or lime leaves
1 handful of cilantro, stems separated, tops and stems finely chopped
3 cardamom pods, crushed
2 cloves garlic, finely chopped
1 inch (2.5 cm) piece fresh ginger, finely chopped
2 tsp (10 mL) cumin
2 tsp (10 mL) curry paste
1 tsp (5 mL) turmeric
3 tbsp flour
½ cup (125ml) white wine
1 cups (250ml) clam juice or fish stock
1/2 can coconut milk
Sea salt and pepper
- Rinse fresh PEI mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- Heat coconut oil in a large pot over medium heat. Add onion, curry leaves, cilantro stems, cardamom pods, garlic, ginger, cumin, curry paste and turmeric. Sauté until onions are soft. Add flour, stirring until smooth. Add wine, clam juice or stock, coconut milk and mussels. Stir well then cover.
- Steam mussels until they open, about 5-6 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.
- Add salt and pepper to taste. Stir in lemon juice and serve, garnished with cilantro.