Curried Coconut Mussels

By á-2421

Ingredients

• 2 kg fresh mussels
• 1 Tbsp oil
• 1 red onion, sliced
• 2 Tbsp curry powder
• 3 large tomatoes, chopped
• 398 ml can coconut milk
• 1 tsp salt
• 1/2 cup chopped cilantro

Details

Servings 4

Preparation

Step 1

Rinse mussels. If any are open, firmly tap on counter. If they do not close, discard. Heat a large pot over medium heat. When hot, add oil, then onion. Cook stirring occasionally until onion softenes, 3 minutes. Stir in curry powder and cook 1 minute. Add tomatoes, coconut milk and salt. Increase heat and bring to a boil, stirring often.

Tip: Mussels can have little brown fibres that poke out from the shell. Pull hard on them to remove before cooking.

Add mussels, COver and cook, stirring occasionally, until they are open, 7-9 minutes. Discard any mussels that don't open, then stir in cilantro. Serve mussels in large deep bowl with crusty bread for dipping.