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Curry-Coconut Mussels Babalu's

  • 2servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsSilicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 medium onion, finely chopped

  2. 2 garlic cloves, minced

  3. 1 tablespoon finely grated peeled fresh ginger

  4. 2 tablespoons vegetable oil

  5. 1/2 cup dry white wine

  6. 1/2 cup fresh orange juice

  7. 1/4 cup fresh lime juice

  8. 1 teaspoon curry powder

  9. 1 teaspoon chopped fresh thyme

  10. 3/4 teaspoon lightly crumbled saffron threads

  11. 1 bay leaf (not California)

  12. 1 (14-oz) can unsweetened coconut milk

  13. 1 tomato, peeled, seeded, and chopped

  14. 1/2 tablespoon sambal oelek (chile paste)

  15. 2 tablespoons chopped fresh cilantro

  16. 2 lb mussels (preferably cultivated), well scrubbed

  17. Accompaniment: lime wedges

Instructions Jump to Ingredients ↑

  1. Cook onion, garlic, and ginger in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring frequently, until onion is softened. Stir in wine, juices, curry powder, thyme, saffron, bay leaf, coconut milk, tomato, and sambal oelek, then simmer, uncovered, stirring occasionally, until reduced slightly, about 15 minutes.

  2. Add cilantro and mussels and cook, covered, over high heat just until mussels open, 3 to 4 minutes (discard any unopened mussels), then season with salt. Serve immediately.

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