WEEKDAYS 1e|12c|p

Spicy Coconut Mussels

Clinton Kelly
|
Servings: 3 - 6
|
moderate
|
15 to 30 min

in 30 minutes, you can have a seafood feast that's just as good, if not better, than any restaurant.


  • Ingredients
  • step-by-step directions
Ingredients
Spicy Coconut Mussels
  • 2 tablespoons canola oil
  • 1/2 Cup Yukon Gold potatoes (peeled and cut into 1/2-inch cubes)
  • 1/2 Cup green beans (ends trimmed, cut into 1/2-inch pieces)
  • 1/2 Cup red bell peppers (thinly sliced, 1-inch pieces)
  • 2 cloves garlic (grated)
  • 2 teaspoon fresh ginger (peeled & grated)
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon curry powder
  • 1 (13.5 ounce can) unsweetened coconut milk
  • 1 Cup chicken stock (or water)
  • 3 pounds mussels (scrubbed & beard removed)
  • 1 lemon (zest & juice)
  • 1/4 Cup fresh basil (roughly chopped)
  • 1/4 Cup scallion (thinly sliced)
Directions
  • Place a large, high-sided saute pan over medium-high heat and add the oil, potatoes, green beans, peppers, garlic, ginger, red pepper flakes and curry powder. Season with salt and pepper. Saute until fragrant, about 3 to 4 minutes. Add the coconut milk and stock, bring to a simmer, and cook until the potatoes are tender but still have a bite, about 10 more minutes. Add the mussels, lemon zest & juice, and bring to a simmer. Cover with a lid and cook over high heat until all the mussels open.
  • Remove from heat and discard any mussels that did not open. Season with salt and pepper. Add the bamboo shoots, basil and scallions and stir to combine.

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