Curry and Coconut Steamed Mussels
Curry and mussels are a natural combination. The sweet briny nature of the mussel juice combines effortlessly with the pungent complexity of curry.
- 2 tablespoons vegetable oil
- 1 small white onion, minced
- 2 tablespoons curry powder
- 3 pounds mussels, washed and picked over
- 1 cup coconut milk
- 1 cup dry white wine
- ½ cup shredded fresh basil leaves
Heat the oil on medium-high in a pot large enough to accommodate all of the mussels when they open. Add the onion and curry, and sauté for about 2 minutes.
Add the mussels, coconut milk, and wine. Cover, and cook over high heat until the mussels open, about 4 minutes.
Turn off the heat and add the basil. Toss to mix. Serve in large bowls with bread to soak up the broth.
Mussels, like all shellfish, should be closed or close when they are tapped. They should be heavy for their size and smell like the sea. They also should have a federal shellfish tag attached to them that tells the consumer when the shellfish was harvested. Ask your fishmonger to show you this tag, and do not choose shellfish that have been out of the water for more than 4 days.
Curry in a Hurry
Curry is not a singular spice, but a mixture of many different spices. Each region of India has its own unique curries and use them all differently. There is a curry plant where curry leaves come from, but that is a totally different flavor and is not used in curry powder.