South East Asian Mussel Curry Recipe

Name: South East Asian Mussel Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg mussels, in shell (scrub off barnacles and beard then rinse thoroughly and drain); 200 ml coconut milk (canned); 250 ml water or 250 ml low-fat chicken broth; 12 inch piece fresh turmeric (scraped); 2 inches knob fresh ginger (scraped); 2 slices fresh galangal (scraped); 2 stalks fresh lemongrass (discard coarse outer leaves and use bottom half of stem only, no more than 5 inches up from root stu); 5 garlic cloves (peeled); 5 shallots (peeled); 5 fresh large red chilies (discard stems and seeds); 6 fresh thai fresh lime leaves; 1 fresh turmeric, leaf torn into 8; ½ teaspoon salt; 1 teaspoon instant chicken bouillon granules; 1 pinch sugar

Servings: persons

1 kg mussels, in shell (scrub off barnacles and beard then rinse thoroughly and drain)
200 ml coconut milk (canned)
250 ml water or 250 ml low-fat chicken broth
12 inch piece fresh turmeric (scraped)
2 inches knob fresh ginger (scraped)
2 slices fresh galangal (scraped)
2 stalks fresh lemongrass (discard coarse outer leaves and use bottom half of stem only, no more than 5 inches up from root stu)
5 garlic cloves (peeled)
5 shallots (peeled)
5 fresh large red chilies (discard stems and seeds)
6 fresh thai fresh lime leaves
1 fresh turmeric, leaf torn into 8
½ teaspoon salt
1 teaspoon instant chicken bouillon granules
1 pinch sugar

1
Roughly chop up turmeric, ginger, galangal, lemongrass, garlic, shallots and chilies then pop in a blender or liquidiser and process to a smooth paste using as little water as possible.
2
Don't use a food chopper - the result will be much too coarse.
3
If you prefer, you could pound everything in a pestle and mortar.
4
Heat 1/2 cup OR 6 tbs vegetable oil in a wok, deep pan or pot.
5
When oil begins to smoke, put in spice paste and keep stirring over medium heat till paste is fragrant and you start coughing or sneezing.
6
This should take about 5-8 minutes of stirring and frying.
7
Dump in mussels and mix well.
8
Pour in coconut milk and water OR stock and bring to the boil.
9
Add makrut and turmeric leaves, put lid on and lower heat.
10
Simmer gently till mussels open.
11
This should take 3 - 5 minutes, tops.
12
Do not overcook (tough, rubbery mussels *Yuck*).
13
Season to taste, turn off heat and serve immediately with white rice or over scalded rice noodles.
14
I like a sprinkling of coriander leaves and a squeeze of lime over it.

1532

kcal

Calories

Fat

320

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 kg mussels, in shell (scrub off barnacles and beard then rinse thoroughly and drain), 200 ml coconut milk (canned), 250 ml water or 250 ml low-fat chicken broth, 12 inch piece fresh turmeric (scraped), and more.

Yes, South East Asian Mussel Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

South East Asian Mussel Curry

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