Eggless Classic Coconut Curry Mussels
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Learn more →Ingredients
4 servings
- 4 lbs live mussels
- 1 tbsp coconut oil or neutral oil
- 1 medium shallot, thinly sliced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 stalk lemongrass, bottom 4 inches only, outer layers removed, bruised
- 2 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup dry white wine
- 1 tbsp fish sauce
- 1 tsp sugar
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup fresh cilantro leaves, roughly chopped
- 1 red thai chili, thinly sliced (optional)
For serving
- crusty bread, for serving
- lime wedges, for serving
Instructions
- 1
Place the mussels in a large bowl of cold water and discard any that are cracked or that remain open after a firm tap on the counter. Scrub the shells under cold running water and pull off any fibrous beards. Keep the cleaned mussels refrigerated until ready to cook.
- 2
Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the shallot and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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