The older and busier I get, the less time I want to spend in the kitchen slaving away for hours while everyone else relaxes and visits. Call me cranky, but I just want to have a good time! I’ve always marvelled at steamed mussels (when done right), but am embarrassed to say that I have never cooked them as I thought they were so complicated. Then my brother made them at our family cabin for dinner.
Now, my brother doesn’t spend a lot of time in the kitchen (understatement of the year), but I’ll admit (under my breath so it doesn’t go to his head), everything he cooks tastes amazing! I watched him whip up a batch of fresh mussels in 20 minutes, and they were the BEST meal of the entire weekend! The next night I had to give it a whirl and created this coconut curry mussels recipe. It’s official, I’m in love.
As Valentine’s Day approaches, I think this would be such a perfect romantic meal. Not too heavy, super easy, and perfect for sharing. You’ll look like a hero with almost no effort. Now that’s my kind of meal. xo
- 3 Tbsp. butter
- 2 Tbsp. vegetable oil
- 2 shallots or one small onion, finely chopped
- 2 cloves garlic, crushed
- 2 tsp. grated ginger
- 1 cup off-dry white wine
- 1/4 cup green curry paste
- 1-400ml can coconut milk
- 3 lb. fresh mussels
- 2 limes, halved
- salt to taste
- fresh chopped cilantro (optional)
- fresh bread for dipping
- In a large saucepan over medium heat melt the butter with the oil. Add the shallots and sauté for 2 minutes until translucent. Add the garlic and ginger and cook for another 2 minutes, stirring.
- Add the wine and cook until it is reduced by half. Add the coconut milk and curry paste and stir; increase the heat to medium-high and bring to a simmer. Taste the sauce and add salt if desired.
- Add the mussels, cover the pot, and cook for 5-8 minutes, until the mussels have all opened. Don’t over-cook them as they will get tough. Before serving squeeze in the lime juice and stir.
- Serve them in the same pan you cooked them in with some rustic bread and fresh cilantro…and the rest of the wine:)