Ffwd: Curried Mussels with lemon, ginger and coconut
I have just one question to ask; who's idea was this? Really, in the dead of winter, you want us to eat mussels? Thank you, this crustacean is truly one of my favorite foods. They always remind me of wistful days on the Cote d'Azur and hearken the blue skies and warmer temps we knew before and will love again. This dish was like a mini holiday.
- 1 tbsp Coconut Oil
- 1 medium yellow onion, coarsely chopped
- 1 medium Bermuda onion, coarsely chopped
- 1/2 tbsp Fish Sauce
- 2 tsp Lemon Ginger Curry
- 1 pinch Dried Szechuan Peppercorns (optional)
- ¾ cup dry white wine
- 1/4 cup lemon juice
- 5 thyme sprigs
- 4 pounds mussels, scrubbed, de bearded if necessary
- 1 cup Coconut Milk
In a Dutch oven, melt coconut oil over low heat. Toss in the onions and thyme to coat with oil. Drizzle on the fish sauce. Sprinkle over the curry powder, add pepper and cook, for a couple minutes to soften the onion and toast the curry powder. Pour in the wine and lemon juice, increase the heat to medium, and simmer for a couple minutes more.
Toss the mussels in the pot and fold them into the sauce. Increase heat to high and being sauce to a boil. After 3 minutes check to see if some of the shells have opened. If they have, turn the heat off, keep the lid on the pot, and let the mussels rest for 5 more minutes.
Pour the coconut milk over the mussels and return the heat to high for as long as the sauce begins to boils again. Allow to sit for another 5 minutes with the pot covered. Transfer to a serving bowl.
Serve with crusty fresh bread or frites to enjoy this salacious sauce.
Adapted from page 314 of Dorie Greenspan’s Around My French Table.
More from this classic cookbook:
- Mussels and Chorizo with or without Pasta
- Crab and Grapefruit Salad
- Roasted Salmon and Lentils
- Moules Marinière
Photo Credit: Julie T Cecchini
Mini-holidays are fantastic! These were perfect for our Palm Springs Winters.
Happy New Year!
Posted by: Christy @ Confessions of a Culinary Diva | 16 January 2015 at 09:16 PM
I like your lemon ginger curry (paste or powder?) and frites!
Posted by: EmilyC | 16 January 2015 at 09:56 PM
Hey! We haven't seen you in a while! Glad you were tempted to join for the mussels. These were really good, weren't they? I was thinking coconut milk would go well with the curry flavors. I went with the cream, but I'm glad to know someone tried it with the coconut milk.
Posted by: Betsy | 16 January 2015 at 10:09 PM
I was thinking about coconut milk as well when I saw the recipe! Looks great and I agree that the mussels plus the warmth of the curry felt more like spring or summer, rather than the depths of winter!
Posted by: Katie | 17 January 2015 at 09:25 AM
Love the motto of your blog. I didn't make this recipe but I like the changes you made, sounds wonderful. I am going to try this recipe with shrimp, I don't like mussels.
Posted by: Diane Zwang | 19 January 2015 at 10:11 PM
Thank you for providing your adapted curried mussels recipe so I also can enjoy a mini-holiday when I re-make this dish. Every single ingredient that you suggested will give this dish a little more punch. Each new item I read on your recipe list was a "Duh. Why didn't I think of that?" Nice post.
Posted by: Mary Hirsch | 20 January 2015 at 11:14 PM
I am glad that winter has a few treasures to share with us (aside from snow and ice). Love this variation.
Posted by: Cher | 25 January 2015 at 09:59 PM