Ingredients
- 2 pounds mussels, washed and beards removed
- 4 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 (2-inch piece) ginger, minced
- 2 serrano chile peppers, seeded and diced
- 1 teaspoon curry powder
- 2 teaspoons ground coriander
- 1/2 cup white wine
- 1/4 cup water
- 3 tablespoons heavy cream
- Freshly ground black pepper
- 1/2 bunch fresh cilantro, leaves chopped
- 3 scallions, sliced
- 1 lime, zested and juiced
- 1 large ciabatta loaf, sliced into 1/2-inch thick diagonal slices
- 2 tablespoons olive oil
Directions
Pick through the washed mussels making sure that they are all tightly closed and all of the beards have been removed.
Heat a large Dutch oven over medium heat and add the vegetable oil. When the oil is hot, add the onions, garlic, and ginger and saute until translucent but not brown, about 5 minutes. Add the chiles, curry powder, and coriander and cook for 2 more minutes. Add the wine and the water and bring to a boil.
Once the mixture is boiling, add the mussels and cover. Steam the mussels for about 6 to 8 minutes, stirring occasionally, until they have all opened.
Remove the mussels from the heat and discard any that are not open. Place the mussels in a large serving platter, cover to keep warm. Return the pan to the heat, add the cream, season with pepper, to taste, and bring to a simmer. Add the cilantro, scallions, lime zest and juice. Pour the liquid over the top of the mussels.
Preheat a grill pan to medium-high heat. Drizzle the bread with olive oil and grill 1 minute per side. Serve with the steamed mussels.
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By tebyrd
Niagara Falls, NY
on April 01, 2012
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OMG! These mussels were the best! I made them for my family, and my son does not like seafood, but he ate these mussels. The sauce was so awesome. I don't know what was better the mussels, or sopping up the sauce with the bread. If your looking for a great mussel recipe, go with this one.
By suzinsf_9086206
San Francisco, CA
on October 08, 2011
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I love mussels and so does my brother. I made these for him and his wife and a couple other people, and it was amazing. I doubled the sauce and used coconut milk instead of cream because I had it, and we polished it all off, sopping up the sauce with the bread until we were ready to burst at the seams. Will make this again for my folks who are huge seafood eaters. This sauce would likely also be fantastic for poaching meaty seafood like halibut or sea bass, if you aren't a shellfish fancier. Maybe even chicken for the fish-haters out there. Give it a try. Not too spicy, not too bland. A great, easy thai-spice recipe.
By tasteslikechicken
Wheaton, IL
on August 20, 2011
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This was out of this world! Served with warm french bread to soak up the wonderful sauce. I make this dish about once a month!
Read all 11 reviews