Coconut Curry Cilantro Mussels - Summer Recipe

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.

Slice 3 large shallots thinly to make 1/4 cup.

Melt 2 teaspoons of butter in a large deep saucepan or wok over medium heat.

Add the sliced shallots to the melted butter.

Sprinkle in 2 tablespoons of curry powder and stir to combine with the shallots.

Pour in 14 oz of organic coconut milk and 1.5 cups of dry white wine.

Add 3 tablespoons of fresh lemon juice and a little salt to taste (optional).

Let the mixture simmer for 5 minutes to soften the shallots and develop flavors.

Rinse the mussels under water, scrubbing them clean and discarding any that are wide open.

Chop fresh cilantro for garnish.

Increase the heat to medium and add the mussels to the coconut curry broth mixture.

Cover the pot and let the mussels cook for 6 minutes until they open, stirring occasionally.

Scoop the opened mussels into a bowl, discarding any that remain closed, and include plenty of broth and shallots.

Garnish the mussels with chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens