Coconut steamed mussels with lemongrass and red curry

Coconut steamed mussels with lemongrass and red curry


2 pounds fresh mussels, cleaned and de-bearded

2 tablespoons vegetable oil

1 stalk lemongrass, bruised with the back of a knife

2 tablespoons finely chopped ginger

1⁄2 red chili, seeded and finely chopped

2-3 tablespoons red curry paste, mild

1 cup white wine

1 can (398 ml) coconut milk

1 tablespoon fish sauce

2 teaspoons sugar

1 1⁄2 tablespoons sherry

3 tablespoons lime juice

1⁄4 cup chopped cilantro

1⁄4 teaspoon coarse salt


In a large saucepan over medium-high heat, heat 2 tablespoons of vegetable oil. Add lemongrass talk, ginger and chili and saute 1 minute. Add curry paste and stir 1 minute. Add white wine, coconut milk, fish sauce, sugar, sherry and lime juice and stir to combine. Bring to boil then reduce heat and simmer, about 10 minutes. Remove lemongrass stalk from pot and discard. Add mussels and stir to combine. Cover and allow to steam 3-5 minutes or until mussels have opened. Stir in cilantro and pour into a large bowl, discarding any mussels that remain closed. Served with crusty bread. Serves 4-6.