Curried Mussels

by Melanie Auld
Curried Mussels

Serves: 4
Prep time: 10 minutes
Cooking time: 15 minutes
Method: hob               
Heat scale: 🌶️🌶️

These are easy to cook but take a little time to sort carefully beforehand. Discard any mussels with cracked shells as well as any open ones that don't close up tight when squeezed.  

Ingredients

2 tbsp oil
3 large leeks, trimmed, washed and sliced
2 cloves garlic, crushed*
1.5 tsp Bhuna
1kg mussels, beards removed just before cooking
120ml coconut milk (approx 1/3 of a 400ml tin)
Salt and pepper
Coriander, to garnish

Method

  1. Heat the oil in a large saucepan.
  2. Add the leeks to the pan and gently cook until softened (don't burn or they will be bitter).  
  3. Add the garlic (if using) and Bhuna and cook for about a minute.  
  4. Add the mussels, coconut milk and about 350ml water.  
  5. Season with salt and pepper.  
  6. Bring to the boil, reduce the heat to low, cover and cook until the mussels have opened (about 5 minutes)
  7. Garnish with coriander.

NOTE: Korma and Goan also work well with this recipe.

*You can also try the Tandoori Masala Spice Pot, but leave out the garlic.

     *CHEF'S TIP
       Don't eat any mussels that didn't                                                     open while cooking 

   

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