The local wild mussels were too good to resist again -- at $0.99/lb why resist? So last night we made curried mussels and served them over rice. 


1 tablespoon  butter 

1 shallot , finely chopped 

1 tablespoon curry powder 

1 can cup coconut milk  

juice of a half lemon

3 pounds medium mussels , scrubbed, debearded, and rinsed 

1/4 teaspoon  salt 

1/4 teaspoon ground black pepper 

1 jalapeno, chopped 

1 lime , cut into wedges 


Melt the butter in a 5- to 6-quart pot over medium heat. Add the shallot and cook 1 minute, or until softened. Stir in the curry powder. Add the coconut milk, wine, lemon juice and jalapeno. Cook for 3 minutes. 

Add the mussels and stir well. Turn up the heat to high and bring the broth to a boil. Reduce the heat slightly, cover, and cook 4 to 6 minutes, or until all mussels open. Using a slotted spoon, transfer the mussels as they open to a large bowl. (Remove and discard any that don't open.) Season broth with salt and pepper. Transfer equal portions of the mussels and broth to bowls. Serve with lime wedges on the side.  

© Cheryl Fuller, 2007. All  rights reserved.