Curried Coconut Mussels
Inspired by techniques from Bon Appétit.
Mussels steamed open in a quick coconut and curry powder broth built on softened leeks, ready in well under an hour. The leeks turn silky and sweet under the curry powder, and the coconut milk ties the broth together so it's worth spooning up with bread.
Always check the labels of the products you use.
Method
- 1
Soften the leeks. Warm the vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the leeks, season with the salt and pepper, and cook, stirring often, until completely soft, 8-10 minutes.
- 2
Bloom the curry. Turn the heat down slightly and stir in the garlic and curry powder. Cook, stirring, just until fragrant, about 1 minute, scraping the base so nothing scorches.
- 3
Steam the mussels. Add the mussels, coconut milk and the measured water. Raise the heat and bring to a boil, then reduce to low, cover tightly, and cook until every shell has popped open, about 5 minutes. Lift out and discard any mussel that hasn't opened.
- 4
Serve. Ladle the mussels and broth into warmed bowls and scatter with the cilantro leaves. Serve right away with bread for the broth.
Storage
Mussels are best eaten right away, while the shells are easy to open and the broth is hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C), and eat within a day, reheating gently until piping hot.
Why this label?
16 g protein for 301 kcal = 5.3 g per 100 kcal, so protein gives about 21% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large heavy-bottomed pot with a lid
- chef's knife
- cutting board
- colander
- wooden spoon
- tongs
- ladle
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 301 kcal |
| Protein | 16 g |
| Carbohydrate | 22.7 g |
| of which sugars | 5.4 g |
| of which free sugars | 0 g |
| Fat | 17.1 g |
| of which saturates | 7.4 g |
| Fibre | 3.2 g |
| Salt | 1.24 g |
Protein per 100 kcal
5.3 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
