Curry Grilled Mussels
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 399
- Total Fat
- 23
- Saturated Fat
- 12
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 24
- Cholesterol
- 48
- Sodium
- 746
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
1 cup coconut milk
1 tablespoon yellow curry powder
1 teaspoon fish sauce or soy sauce
1/2 teaspoon kosher salt
1/8 teaspoon red pepper flakes
Zest of 2 limes
Juice of 1 lime
1 1/2 pounds mussels, scrubbed well and beards removed
2 cloves garlic, thinly sliced
1/2 small onion, thinly sliced
8 slices crusty French bread
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh cilantro
1 scallion, thinly sliced
Directions
- 1. Preheat a grill or grill pan on medium heat. Whisk together the coconut milk, curry powder, fish sauce, salt, red pepper flakes, lime zest and lime juice in a medium bowl.
- 2. Place 2 large pieces of heavy-duty foil from an 18-inch box on top of each other and put the mussels, garlic and onions on top. Fold the foil pieces upward to form a bowl or packet and pour the coconut milk mixture over the mussels. Close the packet, creating a seamless seal and leaving some space between the mussels and the top of the packet. Place on the grill and cook for 10 minutes, shaking the packet once.
- 3. While the mussels are cooking, brush the bread with the olive oil. Place a sheet of heavy-duty foil on the grill next to the mussels and add the bread slices. Grill until the slices begin to char, flipping halfway through, 2 to 3 minutes.
- 4. Remove the mussels from the grill and open the packet, being careful of steam. Pour the mussels and the liquid into a serving bowl, sprinkle with the cilantro and scallions and serve with the grilled bread.