This is the best recipe out there for a coconut curry sauce that you cook mussels in. There are subtle differences in this recipe that make it better than anything you'll see on the internet or even in gourmet restaurants.
We make this claim after a) being served this in Maine this summer by Sukanya Wicks and b) having had a disappointing version of this at a restaurant at a fairly well respected restaurant in Colorado this past week.
Important: This sauce can also be used for almost any other seafood. This sauce makes and excellent replacement for butter when you are eating Lobster for example. You can also cook shrimp, scallops, cod, halibut and even salmon using this exact recipe.
Mussels With Coconut Curry Sauce Cooking Tip:
Unlike other recipes we publish at PEERtrainer, this one needs to be followed as closely as possible to achieve the precise flavor. A hint here is that the combination of cilantro, lime and scallion will make or break this recipe. You want to make sure you have enough of this combination to bring out the flavor, but you don't want any single ingredient to overpower the others.
This is a great general rule of thumb when cooking with spices. Many of us who are new to using spices tend to overdo it. Which is fine when you start, but know that balance is the goal and is what separates average cooks from great ones!
- 5 pounds mussels (preferably cultivated) scrubbed and rinsed.
- 3 limes
- 13 1/2-ounce can unsweetened coconut milk
- A little olive oil
- 1/3 cup dry white wine
- 1/2 tablespoons Thai red curry paste (or more)
- 1 1/2 tablespoons minced garlic
- 1 tablespoon (or as much as you want) minced ginger +
- One tablespoon slivered ginger
- 1 tablespoon sugar
- 2 cups fresh cilantro sprigs
- About 3 scallions sliced thin
- Accompaniment: lime wedges
1. Scrub mussels well and remove beards. (just need to rinse for cultivated mussels)
2. Sauté garlic and ginger in a tiny amount of olive oil for about 10 seconds.
3. Add curry paste, wine (optional), sugar and coconut milk. Cook over high hest for about two minutes.
4. Throw in the mussels and some of the cilantro and toss well. Cook mussels covered for about 5 to 8 minutes. Shake the pot a few times. discard any unopened mussels.
5. Garnish with more cilantro, scallions, lime juice and slivered ginger. Serve with lime wedges.
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