Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, curry mussels. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Curry Mussels is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Curry Mussels is something which I have loved my entire life. They’re fine and they look wonderful.
Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. Heat oil in a large heavy-bottomed pot over medium-high heat.
To get started with this recipe, we must first prepare a few components. You can cook curry mussels using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Curry Mussels:
- Get Mussels
- Prepare 2 Sweet Potato
- Make ready 2 Naan
- Get 60 g Peas
- Prepare Shallot
- Prepare Smoked Paprika
- Prepare Tadka Masala
- Take 3 Cloves Garlic
- Take Coconut Milk
Remember to discard any mussels that are not opened! Curry is often thought of as a big flavour, and of course it is. But with sensitive handling it can work really well with fish and sea food. I have both a Thai salmon curry and much more delicate Indian influenced sea bream curry here as well as fantastic salmon tikka!.
Instructions to make Curry Mussels:
- Cut sweet potatoes to 1/4 inch pieces. Toss with oil, salt, and pepper.
- Roast potatoes for 22-24.inutes at 425° F.
- Slice shallots, mince garlic, and drain mussels. Keep the drained liquid for later. Discard broken mussels.
- Heat butter in a large pot on medium heat. Add shallots, smoked paprika, half the garlic, and tadka masala. Cook for 1-2 minutes.
- Add coconut milk to the pot and bring to a boil on high heat.
- Add mussels and reserved liquid to the pot. Stir and reduce heat to medium. Cover and cook for 4-5 minutes or until warmed through. Add salt and pepper.
- Mix remaining garlic and oil and spread on naan. Toast for 3-4 minutes or until golden.
- Add peas and sweet potato to the pot.
This dish uses fragrant spices and a little bit of heat to create a gentle curry that allows the mussels to shine. Inspired by some of my favorite Thai flavors, these coconut curry mussels are layered with intense flavors of ginger and garlic and a touch of fish sauce for umami. I could, whole heartedly devour the entire bowl of these curry mussels. This step enables the curry flavor to develop. Add the white wine and bring to a simmer.
So that is going to wrap this up with this exceptional food curry mussels recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
