COCONUT CURRY MUSSELS RECIPE | 2021 RECIPE | COOK WITH CHEF CHRISB

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: yellow curry paste

Homemade paste can be lower in sodium and cost.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor.

lime leaves

🥗Healthier: bay leaves

💰Cheaper: dried lime zest

Bay leaves can provide a similar aromatic quality.

Inspect mussels, discarding any that are open or cracked.

Wash mussels under cold water to ensure they are clean and closed.

Add 1 teaspoon of olive oil to a pot over medium heat.

Add 1 teaspoon of scotch bonnet pepper, 1 teaspoon of thyme, and 1 teaspoon of garlic to the pot.

Add 1/2 teaspoon of allspice (crushed) to the pot.

Add 1 tablespoon each of onion and scallion to the pot.

Add 1 tablespoon each of bell peppers (green, red, yellow) to the pot.

Saute the herbs and veggies for 2 minutes.

Add 2 tablespoons of Blue Mountain curry powder to the pot and burn the curry by sauteing it before adding liquid.

Add 1/4 cup of water to the pot.

Add 2 cups of homemade coconut milk to the pot.

Add 1/2 tablespoon of Grace all-purpose seasoning to the pot.

Add 1/2 tablespoon of garlic powder to the pot.

Add 1/2 teaspoon of freshly ground black pepper to the pot.

Stir the sauce and let it cook while preparing the mussels.

In a separate pot, add 1/2 tablespoon of olive oil.

Add the cleaned mussels to the pot.

Cover and steam the mussels for about 5 minutes until they open.

Once the mussels have opened, mix them with the curry sauce and let it cook for an additional 8 to 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens