Name: Penang Coconut Curry Mussels
Yield: 1 entrée or 2 appetizers
Cuisine: Asian
Ingredients: 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

Fresh mussels and herbs in a fragrant Penang Coconut Curry broth with hot rice or crispy baguette – sharing optional.

Penang Coconut Curry Mussels

Helen Park

Servings/Yield

1 entrée or 2 appetizers

Cuisine

Asian

Ingredients

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

Directions

In a large pot with a lid, bring the Penang spice blend, espelette pepper, and coconut milk to boil.
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.