Easy Weeknight Dinners: Thai-Style Coconut-Curry Mussels

Thai-Style Coconut Curry Mussels

These Thai-Style mussels make for a light and delicious dinner or starter. The buttery sauce is flavored with mild yellow curry paste, lots of fresh ginger and garlic. It'll fill your kitchen with the most delicious aroma, and you can serve a bowl of these beauties with steamed rice on the side for a healthy no-fuss meal.

For 4 servings

• 2 lbs (1kg) mussels, scrubbed and debearded
• 2 tbsp butter
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 tsp ginger, grated
• 4 tbsp yellow curry paste
  
• 1 13.5-oz (400 ml) can coconut milk
• 1/2 cup (125 ml) chicken stock
• 2 tbsp fish sauce
• Juice of 1 lime
• Cilantro, to garnish

Instructions

1. After scrubbing and debearding the mussels, soak them in cold water for 10  minutes. Change the water and soak for 10 minutes more. Drain before using.
2. Melt the butter in a large, deep-sided saucepan over medium heat. Add the onions and cook for 2-3 minutes until they begin to soften and become translucent. Add the garlic and ginger and let cook for 2 minutes more, stirring occasionally. 
3. Add the curry paste and stir to spread it around and coat the onions. Let cook for 5 minutes then add the coconut milk, chicken stock, fish sauce and lime juice. Bring the preparation to a simmer, stirring constantly.
4. Reduce the heat to medium, and add the mussels. Cover the pot with a tight lid and let the mussels steam in the curry for 6 to 7 minutes until they open. Discard any mussels that are still closed.
5. Use a slotted spoon to divide the mussels into four bowls. Pour the broth over them. Garnish with cilantro to serve.
6. Enjoy!

Hungry for more? Here's an easy step-by-step recipe for frutti di mare seafood pasta.