Since a young kiddo, I have loved mussels. Growing up in New England, the alien-like morsels never intimidated me. As early as I can remember, my grandmother would take me to slurp on mussels doused in rich broths.
This recipe combines my love for steamy mussels and aromatic curries with rice. This recipe is customizable, so feel free to play around with the curry you love. Though, I prefer Jamaican spicy curry powder.
Coconut Curry Mussels
2 Tablespoons garlic
1 medium onion - diced
2 Tablespoons olive oil
2.5 pounds mussels
1 Tablespoon curry powder
1 tsp cayenne pepper
1/2 tsp salt
1 tsp pepper
1 cup chicken broth
2 (13.5 oz) cans of coconut milk
1/4 cup white wine
2 Tablespoons of butter
1 lime - juiced
1 Tablespoon cilantro
3 cups cooked rice (of your choice)
3 Tablespoons butter
1 lime - juiced
3 Tablespoons cilantro
Clean and prepare your mussels.
Heat the olive oil in a large stock pan with the fire on medium-high.
Once the oil is heated, add the onions and garlic. Cook until the onions are translucent.
Next, season the onion and garlic mixture with the spice blend. Toast the spices for about 45 seconds or until fragrant.
Next, add the broth and coconut milk.
Slit one habanero and add in to the broth.
Once the broth reaches a boil, add the white wine and reduce to a simmer.
Simmer for about 5 minutes, then add the butter, lime juice, and roughly chopped cilantro.
Meanwhile, prepare the rice by combining the butter, lime, cilantro, and a pinch of salt.
Bring the broth back to a slow boil by turning the heat medium-high. Add the mussels, close the lid on the pot, and cook for about 3-4 minutes or until the shells pop open.
Serve immediately on top of the buttery cilantro lime rice.