RECIPE

Mussels with Coconut Curry Sauce

Name: Mussels with Coconut Curry Sauce
Cook time: 15 mins
Total time: 15 min
Yield: 4
Ingredients: 2 pouches TASTY BITE®/MD Coconut Curry; 3 lb (1.36 kg) fresh mussels, scrubbed and debearded; 1 tbsp (15 ml) neutral oil; 1 large shallot (approx. 50 g), finely diced; 3 garlic cloves (approx. 10 g), minced; 1 tbsp (approx. 6 g) grated fresh ginger; 1 small red bell pepper (approx. 100 g), thinly sliced; ½ cup (120 ml) unsweetened coconut milk; ¼ cup (60 ml) water; ¼ tsp (1 g) kosher salt, or to taste; ¼ tsp (1 g) freshly ground black pepper; 1 tbsp (15 ml) fresh lime juice; ¼ cup (15 g) chopped fresh cilantro; 2 scallions (approx. 25 g), thinly sliced; Crusty bread, for serving

Prep Time

15 mins

Cook Time

15 minutes

Servings

4 x

A flavourful coastal-inspired dish featuring fresh mussels steamed to perfection in a rich, velvety broth made with aromatic shallots, ginger, coconut milk, and TASTY BITE®/MD Coconut Curry.

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INGREDIENTS

2 pouches TASTY BITE®/MD Coconut Curry
3 lb (1.36 kg) fresh mussels, scrubbed and debearded
1 tbsp (15 ml) neutral oil
1 large shallot (approx. 50 g), finely diced
3 garlic cloves (approx. 10 g), minced
1 tbsp (approx. 6 g) grated fresh ginger
1 small red bell pepper (approx. 100 g), thinly sliced
½ cup (120 ml) unsweetened coconut milk
¼ cup (60 ml) water
¼ tsp (1 g) kosher salt, or to taste
¼ tsp (1 g) freshly ground black pepper
1 tbsp (15 ml) fresh lime juice
¼ cup (15 g) chopped fresh cilantro
2 scallions (approx. 25 g), thinly sliced
Crusty bread, for serving

PRODUCTS USED

Coconut Curry
All Natural Indian Entrée

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1
Prepare the Mussels: Rinse the mussels under cold water, scrub the shells, and pull away any beards. Discard broken mussels and any open mussels that do not close when tapped.
2
Cook the Aromatics: Heat the oil in a large pot over medium heat. Add the shallot and bell pepper and cook for 3–4 minutes, until softened. Add the garlic and ginger and cook for 1 minute, stirring.
3
Make the Curry Sauce: Stir in the TASTY BITE®/MD Coconut Curry, coconut milk, water, and black pepper. Bring to a gentle simmer and cook for 2 minutes.
4
Steam and Serve: Add the mussels, cover, and cook for 5–7 minutes, shaking the pot once or twice, until the shells open. Discard any mussels that remain closed. Stir in the lime juice and salt to taste. Top with cilantro and scallions; serve immediately with crusty bread for the sauce.