Coconut Curry Mussels
- 3 cloves garlic, thinly sliced
- 3 small shallots, thinly sliced
- 1 2-inch knob ginger, minced
- ¼ cup cilantro
- 3 scallions (light and dark),
- 1/3 cup mirin or rice wine (or white wine)
- 1 15oz can coconut milk (we prefer light)
- 1 tsp curry powder
- ½ tsp cumin
- ¼ tsp cayenne
- ½ tsp salt
- 2lb mussels, soaked, cleaned and beards removed
- crusty bread for serving
- Produce
- Cilantro (1/4 cup)
- Cumin (1/2 tsp)
- Garlic (3 cloves)
- Ginger (1 2-inch knob)
- Scallions, light and dark (3)
- Shallots, small (3)
- Canned Goods
- Coconut milk (1 15oz can)
- Cooking & Baking
- Cayenne (1/4 tsp)
- Curry powder (1 tsp)
- Salt (1/2 tsp)
- Bread & Baked Goods
- Bread, crusty (1)
- Beer, Wine & Liquor
- Mirin or rice wine (1/3 cup)
- Other
- 2lb mussels, soaked, cleaned and beards removed
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Published April 9, 2010 (2 years ago).
2 people saved this recipe.
