Not only was it my birthday this week1, it also was our one-year anniversary in isolation, so a small meeting of only the polycule households2 took place for a splendid lunch at my premises.
Kim and I had been eating mussels in Brussels before Julia’s farewell party back in 2018 and Kim had the mussels in coconut curry. We analyzed the meal ourselves, not wanting to ask for the recipe in the ugly way: ‚Thanks for explaining it here in the store, we’ll buy at amazon‘ :-)
And here we go, it’s not exactly like the original, but I came quite close, and honestly – I have not prepared a better mussels meal so far3
Mussels in coconut curry
- 2 kg mussels
- 2 cups of leek, chopped
- 1 cup of celery, chopped
- 4 cloves of FRESH garlic, minced
- 1 tablespoon of red curry paste
- 600 ml coconut milk
- 100ml vegetable broth
- 1 cup of fresh parsley chopped
- 3 Kaffir lemon leaves minced
- 0,5 tablespoon curcuma powder
- 1 tablespoon lemon zest
- 3 tablespoons coconut oil
Heat the coconut oil in a VERY large pot, add curry paste, kaffir leaves, leek, celery and garlic.
Cook for 5 minutes. Stir constantly to distribute curry paste evenly. Add curcuma and continue stirring for another two minutes, then add vegetable broth and coconut milk. Add lemon zest.
Bring to a boil.
Add mussels and cover pot with a lid for 5 minutes, until all mussels have opened.
Stir to distribute veggies and mussels evenly in the sauce.
Cover with a layer of chopped parsley and pepper to taste.
Serve with fresh italian bread and lemon halves.
- not being in any kind of festive mood, I decided not to throw a big party. Lockdown would have prevented me from doing that anyway… ↩
- tested, where necessary, vaccinated, where possible ↩
- and my ‚Zuppa di cozze‘ is as legendary as simple. Checking my blog I seem to have never put down the recipe in writing. A task for the immediate future. ↩