Steamed Mussels in Coconut Curry

Serves 6

  • 2 tablespoons vegetable oil
  • ½ cup onion, sliced
  • 1 Serrano or jalapeño chili pepper, split lengthwise (optional)
  • 2 lb bag mussels
  • 1 container* Maya Kaimal Coconut Curry
  • 2 cups pale beer (or water)
  • 1 lime, cut into wedges
  • Remove mussels from their bag and soak in a large bowl of cold water with 2 tablespoons of salt for 30 minutes. After soaking, rinse under cold water and remove the wiry beards with a small knife.
  • In a large pot, heat the vegetable oil over medium heat. Add the onion and chili and cook, stirring occasionally, for 3 minutes without browning the onion.
  • Add the mussels, Coconut Curry sauce and beer (or water) and bring to a boil over high heat. Reduce the heat to medium, cover and steam until all the mussels have opened, about 7 minutes. When fully cooked, the mussels will be somewhat firm but still plump and tender.
  • Serve the mussels and sauce hot over steamed rice with the lime wedges on the side.

 

* If using our 30 oz Costco container, use about half.

 

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