curry mussels recipe

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Heat the oil in a pot on medium-high heat and add the onion and stir for a few minutes until they become soft and slightly translucent.

curry mussels recipe

How to make curry mussels recipe !

Add the Bell pepper, ginger, and curry powder and stir for a minute until fragrant. Add the chicken broth and reduce half. Add the salt, basil leaves, and bring to a boil.
Add the mussels. Cover the wok and continue to cook until the mussels open. This should take about 5-7 minutes. Spoon mussels into bowls and pour over with broth. Garnish with chopped cilantro.

How to prepare mussels

How to prepare mussels !
Grab a colander and place your mussels inside. Put the colander in the sink and run it under cold water. Wash each mussel using the hard side of a kitchen sponge and scrub gently in a singular motion from the clasp to the mouth to ensure that you have gotten rid of any debris on the outer shells.

debeard the mussels: “Beards” are a stringy mass that is attached to the side of the mussel. Gently hold the mussel in one hand, and grab the beard with the other. Pull it towards the bottom on the mussel where the clasp is.

curry mussels

Best curry mussels recipe

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curry mussels recipe
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curry mussels recipe

  • wok
Heat the oil in a pot on medium-high heat and add the onion and stir for a few minutes until they become soft and slightly translucent.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soup
Cuisine: Asian
Keyword: curry mussels recipe
Servings: 4
Calories: 130kcal
Author: Luda huang

Equipment

  • wok

Ingredients

  • 1 1/2 lbs of mussels cleaned and debearded
  • 1 tablespoon of vegetable oil
  • 1 yellow onion chopped
  • 1/2 Bell pepper chopped
  • 3 teaspoons of ginger minced
  • 2 tablespoons curry paste
  • 1/2 cup of chicken broth
  • Pinch of salt
  • 1/4 cup basil leaves
  • Chopped cilantro

Instructions

  • Place mussels in a bowl of cold water so the mussels will spit out any sand or mud. Let them sit for 10 minutes.
  • Debeard the mussels, pulling out their byssal threads (aka their "beards") and place them in a bowl of cold water until ready to use.
  • Heat the oil in a pot on medium-high heat and add the onion and stir for a few minutes until they become soft and slightly translucent.
  • Add the Bell pepper, ginger, and curry powder and stir for a minute until fragrant. Add the chicken broth and reduce half. Add the salt, basil leaves, and bring to a boil.
  • Add the mussels. Cover the wok and continue to cook until the mussels open. This should take about 5-7 minutes. Spoon mussels into bowls and pour over with broth. Garnish with chopped cilantro.

Nutrition

Calories: 130kcal | Carbohydrates: 8g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 358mg | Potassium: 367mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1454IU | Vitamin C: 24mg | Calcium: 42mg | Iron: 4mg
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