Baked Curried Mussels Recipe

1. 1

   Preheat oven to 450 F (230 C).

2. 2

   Scrub mussels and remove beards if necessary.

3. 3

   Throw away any which don't close when tapped.

4. 4

   In saucepan, add in ginger to 1/4 c. (50 mL) water.

5. 5

   Add in mussels; cover and cook over high heat till mussels open, about 4 min.

6. 6

   (Throw away any which don't open.)

7. 7

   Uncover and let cold in liquid.

8. 8

   Remove half the shell from each mussel; place remaining shell with mussel in single layer on baking sheets.

9. 9

   Strain mussel cooking liquid and reserve.

10. 10

    In saucepan, heat oil over medium-high heat; cook onion till golden brown, about 6 min.

11. 11

    Add in garlic and red pepper; cook for 1 minute.

12. 12

    Stir in coriander and curry paste; cook for 1 minute.

13. 13

    Pour in reserved cooking liquid and increase heat to high; bring to boil and cook till liquid is reduced by half, about 2 min.

14. 14

    Remove from heat and stir in lime juice; set aside.

15. 15

    (Make-ahead: Cover and chill mussels and sauce separately for up to 8 hrs.)

16. 16

    Meanwhile, in skillet over medium heat, toast coconut till lightly browned and fragrant, about 2 min.

17. 17

    Let cold.

18. 18

    (Make-ahead: Store in airtight container at room temperature for up to 2 days.)

19. 19

    Spoon generous 1/2 tsp.

20. 20

    (2 mL) curry sauce over each mussel; bake in oven till warm, about 5 min.

21. 21

    Sprinkle with coconut.

* Per serving · 4 servings · Values may vary.