Wednesday, March 2, 2011

Coconut Curry Mussels

One of the best things about being a chef (or anyone in the restaurant industry really) is a little something called R and D, or Research and Development. I've been working on some recipes for steamed mussels and tonight I found a winner. This dish is the perfect appetizer for two (or meal for one!) and would be fantastic served with crusty garlic bread for dunking. 

Coconut Curry Mussels 

1/2 lb Mussels (12-15 medium-sized mussels)
1/4 of an Yellow Onion, sliced thinly
2 cloves garlic, chopped
1/2 t curry powder
2 oz white wine
6 oz coconut milk
2 t fresh lime juice
1/2 t sea salt
1/8 t pepper
chopped scallions (for garnish)
fresh cilantro (for garnish)
2 T olive oil 

1. heat oil in small saucepan. add onions and curry powder. saute 2 min.
2. add chopped garlic. As soon as you can smell the garlic add the white wine and let reduce by half (1 minute or so) then add coconut milk, lime juice, salt, and pepper.
3. toss (cleaned) mussels into the pan and cover for approx 2 minutes or until they open
4. pour into bowl and top with scallions and fresh cilantro
5. serve with crusty bread and an extra bowl for the shells

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