Makes 4 servings
- 2 lbs. mussels
- 2 tsp. coconut oil
- 1/2 cup chopped onion
- 1 tbs. minced ginger
- 1 stalk lemongrass, cut into four pieces and smashed
- 1 jalapeño, sliced thin
- 1 1/2 tbs. curry powder
- 1/4 cup dry white wine
- 1 can (14 oz.) coconut milk
- 1/4 tsp. each of salt and pepper
- Chopped cilantro and lime wedges
- Clean mussels by soaking them in a bowl of cold water for about 10 minutes, then drain and repeat. This will remove any sand or grit.
- Next, remove each mussel’s byssal threads (often called “the beard” — mussels use them to attach to rocks): Using a dry towel, grasp the beard and sharply pull toward the hinged end of the mussel (if you pull toward the opening, this could tear the mussel and kill it). Discard the byssal threads and any mussels that remain open.
- Heat the oil in a large sauté pan over medium heat. Add onion, ginger, lemongrass and jalapeño, and sauté for about two minutes until the onions have softened. Add the curry powder and cook one minute. Deglaze the pan with white wine and cook until almost evaporated.
- Stir in coconut milk and heat to a low simmer. Add the mussels and reduce heat to medium; cover and steam for about five to seven minutes until the mussels have opened. (Never pry open a cooked mussel. Simply discard any that don’t open.) Add salt and pepper.
- Divide the mussels and sauce into four serving bowls and garnish with cilantro and lime wedges.
Note: Always cook mussels on the day you purchase them.
Photography by: Terry Brennan, Food Styling: by Betsy Nelson