Penang Coconut Curry Mussels
Fresh mussels and herbs in a fragrant Penang Coconut Curry broth with hot rice or crispy baguette – sharing optional.
Fresh mussels and herbs in a fragrant Penang Coconut Curry broth with hot rice or crispy baguette – sharing optional.
Main Course
Appetizer
1 entrée or 2 appetizers
Helen Park
Fresh mussels and herbs in a fragrant Penang Coconut Curry broth with hot rice or crispy baguette – sharing optional.
2 pounds mussels, beards removed and scrubbed clean (1kilo)
2 tsp Penang spice blend
1/8 tsp Espelette pepper
1 cup coconut milk (145 g)
1 cup fresh plum tomato, ½” dice (150g)
6 large leaves basil, roughly chopped
2 Tbsp cilantro, roughly chopped (6g)
1 scallion (20g)
2 Tbsp fresh lime juice (30)
¼ cup chopped peanut (30g)
Lime wedges for garnish, optional
In a large pot with a lid, bring the Penang spice blend, espelette pepper, and coconut milk to boil.
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Add the tomato dice and mussels and lower heat to simmer for 8 minutes or until mussels are opened.
Remove from heat, add basil, cilantro, scallion, lime juice, and chopped peanut and stir gently to toss through.
Serve in a bowl with lime wedges on the side if using.
This recipe goes well with white rice or a crispy warmed baguette.
If you don’t have espelette you can also use sriracha or omit entirely if you are sensitive to spicy foods.
This sauce also works great with eggplant.
Questions? Contact helen@laboiteny.com
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