Steamed Mussels in Curry Broth Recipe

Name: Steamed Mussels in Curry Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds mussels; 1 tablespoon vegetable oil; 2 medium onions, coarsely chopped; 1 head garlic, peeled and crushed; 3 tablespoons red curry paste; 1 teaspoon ground turmeric; 2 cups dry white wine; 2 cups clam juice; 10 Kaffir lime leaves; 4 stalks lemongrass (white part only), very thinly sliced; 1/2 cup heavy cream; 1 cup (loosely packed) cilantro leaves

Servings: persons

3 pounds mussels
1 tablespoon vegetable oil
2 medium onions, coarsely chopped
1 head garlic, peeled and crushed
3 tablespoons red curry paste
1 teaspoon ground turmeric
2 cups dry white wine
2 cups clam juice
10 Kaffir lime leaves
4 stalks lemongrass (white part only), very thinly sliced
1/2 cup heavy cream
1 cup (loosely packed) cilantro leaves

1
With a vegetable brush, clean the mussels under cold running water.
2
Pull off and discard any beards.
3
Discard any mussels with a broken shell or those that do not close when sharply tapped.
4
Drain well.
5
In a stainless steel or coated-aluminum wok, heat the oil over medium heat.
6
Add the onions and garlic, and stir-fry until the onion is wilted.
7
Add the curry paste and turmeric, and cook, stirring, for about 1 minute, until aromatic.
8
Add the wine, clam juice, lime leaves, and lemongrass.
9
Bring to a simmer and cook for 5 minutes.
10
Remove the limes leaves and discard.
11
Add the mussels, cover the wok tightly, and steam over moderate heat for 5 minutes.
12
The mussels will begin to open.
13
Continue cooking until all the mussels have opened; transfer those that opened to a platter and discard any that fail to open.
14
Add the cream and cilantro leaves to the wok, and stir to blend.
15
Pour over the mussels and serve.

571

kcal

Calories

Fat

111

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 12 ingredients. The key ingredients include: 3 pounds mussels, 1 tablespoon vegetable oil, 2 medium onions, coarsely chopped, 1 head garlic, peeled and crushed, and more.

Yes, Steamed Mussels in Curry Broth 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.

Steamed Mussels in Curry Broth

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