Pescatarian Coconut Curry Mussels
Total time30 min
Prep time15 min
Cook time15 min
4.8(10)
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Learn more →Ingredients
4 servings
- 4 lbs fresh mussels, scrubbed and debearded
- 2 tbsp garlic-infused oil
- 1 tbsp fresh ginger, finely grated
- 2 stalks lemongrass, tough outer layers removed, tender inner stalk finely minced
- 2 tbsp red curry paste (check label: no garlic or onion added)
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp fish sauce
- 1 tsp maple syrup
- 1 tsp ground turmeric
- ½ tsp red pepper flakes (optional)
- 2 tbsp fresh lime juice (from about 1 lime)
- 4 scallions, green tops only, thinly sliced
For serving
- ¼ cup fresh cilantro leaves (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Discard any mussels with cracked shells or any that remain open after a firm tap on the counter. Place the cleaned mussels in a large bowl of cold water while you prepare the broth.
- 2
Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the ginger and lemongrass and cook, stirring frequently, until fragrant and slightly softened, about 2 minutes.
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