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Mussels with coconut yellow curry sweet potato and lime
Chef Christa Bruneau-Guenther shares her tips on how to cook with mussels and create this delicious flavour fusion dish made with yellow curry, hearty sweet potatoes and a spritz of lime.
SERVES
2
TO
4
Ingredients
- 1.5 pounds fresh mussels (debeard and rinsed with cold water)
- 3 tablespoons olive oil or vegetable oil
- 1 medium onion, diced small
- 1 teaspoon turmeric
- 1 tablespoon yellow curry powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Pinch salt and pepper, to taste
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2-3 small sweet potatoes washed and cut into 1 inch cubes (about 2 cups)
- 1- 14 ounce can coconut milk
- 1 tablespoon sugar or honey
- 1/2 cup chicken broth or vegetable broth
- 1 lime, juiced
- 1/4 cup cilantro or parsley for garnish (if you are not a cilantro fan)
Directions
- Place fresh mussels in a large strainer over your clean sink. Debeard each mussel as needed (there are bits that look like seaweed sticking out the sides of the shell, just pull them off and discard). Then rinse all mussels well with cold water. Toss any cracked ones and any mussels that are open- if they are open tap the top of the shell with your finger a few times if it closes it’s still good to eat!
- Heat large pot on stovetop to medium-high. Add oil, onions and all spices. Cook stirring until onions soften about three to four minutes. Add garlic, ginger and chilli if using. Cook one to two more minutes until garlic is fragrant.
- Add coconut milk, chicken stock, sugar. Bring to a bubble.
- Add sweet potatoes. Cook five to seven minutes or until slightly soft stirring often.
- Add all mussels to the pot. Cover pot with a lid. Let steam for six minutes. All mussels should be open this means they are done. Potatoes should be soft. Mix all together gently. Discard any unopened mussels. Add cilantro and lime juice for garnish. Serve with Naan bread, crusty baguette or bannock. Serve and enjoy!
