Curried Mussels

I first fell in love with mussels years ago in France. Now, more and more, they're one of my go-to quick weeknight foods. Mussels cook up super fast, they produce a flavorful broth with very few added calories, they're at the top of the A-list in terms of sustainable seafood and, as if that's not enough, they're economical too. So when you need a fast, healthy dinner, try this recipe for curried mussels.

2 teaspoons canola oil
1/2 cup chopped scallions
2 tablespoons minced ginger
1 tablespoon red curry paste
3 cloves garlic, minced
1 jalapeno, minced
3/4 cup white wine
1/4 cup light coconut milk
2 tablespoons fish sauce
2 pounds mussels, scrubbed and debearded
1/4 cup cilantro, finely chopped
1 tablespoon fresh lime juice

Heat canola oil in a wok or deep sided pan over medium-high heat. Sauté scallions, ginger, curry paste, garlic and jalapeno for 1 minute, until fragrant. Pour in wine and scrape up anything stuck to the bottom of the pan. Boil for 4 minutes, until reduced by a third. Add coconut milk and fish sauce, and bring to a boil.

Add mussels, cover and reduce heat to medium. Cook for 5-7 minutes or until mussels have opened, shaking pan occasionally.

Sprinkle cilantro and lime juice over top and serve.

Note: My ‘maman’ in France taught me how to eat mussels and I still use her technique to this day. After you eat your first mussel, use the shell (like a pair of mini tongs) to pinch the meat from the others.

Notes
Cook Time: 10-12 minutes

Serves 4

 

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How to Plan, Prep, and Cook Easy (Nourishing) Meals During Busy Times

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to savor the holidays.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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