Indian curry mussels in a coconut milk sauce, spicy, fragrant & delicious, a real gastronomic treat that cooks in well under 15 minutes!
Cooking shellfish really is not that intimidating and this recipe will have you knocking out this recipe like a boss in no time at all.
I love this recipe! The simple and stripped-back curry flavours are mellowed with coconut milk. They match perfectly with the rich taste of the sea that you get from shellfish.
Curry is often thought of as a big flavour, and of course it is. But with sensitive handling, it can work really well with fish and seafood.
This dish uses fragrant spices and a little bit of heat to create a gentle curry that allows the mussels to shine.
I’ll not go into any detail on the preparation of mussels here as I cover it comprehensively in this steamed mussels recipe.
Can I Make This Recipe with Precooked Mussels?
Yes, you can! I have been experimenting with this in recent months after getting hooked on mussels after finding a fresh supply.
Fresh raw mussels are definitely better to my mind, but you can use both frozen or chilled mussels here.
Neither of them needs cooking because they already are cooked. As a result, they just need bringing to temperature.
So make the ‘broth’ first adding 2-3 times more water and then throw in the mussels then add a lid.
Refrigerated mussels will take around 3-4 minutes to come to temperature over a medium-high heat.
Frozen mussels will take maybe 8-10 minutes. I would start these over a high heat initially for 2-3 minutes then reduce to medium-high.
This dish needs nothing more than some nice bread to mop up the coconut milk rich broth after you have finished picking through the curried mussels.
As tempting as it is to suggest naan bread, which does work, but I think that you actually want something that is a little fluffier.
Personally, I often choose a soda bread, even with the Indian slant to this meal.
Although a side helping of fries and they must be thin and crisp, salty french fries would not go amiss. I use the same technique as I do to cook my chippy chips but I reduce the cooking time by half in the initial phase.
If you happen to dust them with garam masala when they come out of the fryer, then even better!
This recipe takes one of my favourite foods and adds my favourite 'national flavours. These Indian Curry mussels are a real favourite of mine, simple to cook and lightning quick at just 15 minutes if your mussels are prepped by your fishmonger!
- 1 kg (2.2lb) Mussels
- 2 Tbsp Canola oil
- 1 Red Chili Pepper
- 1 Tbsp Grated Ginger
- 4 Cloves Garlic
- 2 Spring Onions
- 1 Tsp Brown Mustard Seeds
- 1 Tsp Cumin Seeds
- 1/2 Tsp Black Pepper
- 1/2 Tsp Kashmiri Chili Powder
- 1 Tsp Ground Turmeric
- 1/4 Tsp Salt
- 50ml (3 Tbsp + 1 Tsp) Water
- 165ml (2/3 Cup) Coconut milk
- 1 Tsp Garam Masala
- Prepare the mussels.
- Finely slice the chili and garlic
- Grate the ginger.
- Finely chop the spring onions.
- Heat a wok over a high heat and when shimmering add in the oil.
- Throw in the white parts of the spring onion, garlic, ginger and chili pepper and stir fry for 60 seconds.
- Now add in the mustard seeds, fennel seeds, black pepper, chili powder and turmeric.
- Stir for 30 seconds and then add the water, stir and then in quickly with the mussels.
- Place on the lid and cook until the mussels open, this should take 3-4 minutes.
- Now stir in the coconut milk and garam masala and cook for another minute or two.
- Serve sprinkled with the green parts of the spring onion.
Try and get your hands on some cleaned mussels, if not budget an extra 15 minutes to clean a kilo of mussels.
Amount Per Serving: Calories: 771Total Fat: 44gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 140mgSodium: 1557mgCarbohydrates: 32gFiber: 3gSugar: 2gProtein: 63g
Calorific details are provided by a third-party application and are to be used as indicative figures only.