Coconut Curry Mussels

Mussels and Masala Mama’s Coconut Curry are a match made in heaven. Zesty and full of flavor, the curry and mussels complement each other and make a subtle yet zingy sauce that is great to dip bread in. Super easy to make, gorgeous to look at and really aromatic and scrumptious.

Prep time: 10 minutes
Cook time: 13 minutes
Difficulty: Easy
Serves: 4

Ingredients

1 jar Masala Mama Coconut Curry Sauce
2 lb. bag of mussels, cleaned
2 tbsp butter or olive oil
1-2 shallots, sliced (optional)
2-3 garlic cloves, sliced
½ tsp red pepper flakes (optional, for additional heat)
½ cup white wine (or ¼ cup dry vermouth)
1 lemon, zested and then cut into wedges
1 cup coconut milk
1 cup fish/chicken broth
1 bunch cilantro, chopped
1 bunch scallion, chopped

Ingredients

1. In a large stockpot heat butter or oil over medium-high heat.

2. Add shallots, garlic and red pepper flakes. Stir and cook until shallots are transparent and garlic is soft, about 2 to 3 minutes.

3. Add wine, lemon zest and 1 tablespoon lemon juice, stir to combine and cook for a couple of minutes. 

4. Add Masala Mama Coconut curry sauce, ¾ cup coconut milk and ¾ cup fish or chicken broth. Bring to simmer. 

5. Add the cleaned mussels to the pot, gently stir, cover and cook until mussels are opened, about 5-7 minutes. Do not overcook as the mussels will become rubbery.  

6. Adjust seasoning with salt, pepper and lemon juice. Add more coconut milk or stock if needed.

7. Garnish with cilantro* and scallions. Serve immediately with seared sourdough bread or baguette and lemon wedges on the side. 

*you can use mixed herbs such as basil, mint and parsley. You can also use chives instead of scallions.