Penang Coconut Curry Mussels

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

Author

Helen Park

Servings

1 entrée or 2 appetizers

Category

Main Course

Appetizer

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

1. In a large pot with a lid, bring the Penang spice blend, espelette pepper, and coconut milk to boil.
2. Add the tomato dice and mussels and lower heat to simmer for 8 minutes or until mussels are opened.
3. Remove from heat, add basil, cilantro, scallion, lime juice, and chopped peanut and stir gently to toss through.
4. Serve in a bowl with lime wedges on the side if using.