Cherry & Dennis Recipes
Coconut Curry Mussels
ๆคฐ้ฆๅๅฑ้ๅฃ
Recipe overview
Mussels cook quickly in a fragrant coconut curry with tomato, ginger and lime. Careful sorting before cooking and discarding any that remain closed afterward are essential safety steps.
01
Ingredients
Main ingredients
- 1000 g mussels
Sauce
- 400 ml Coconut milk
- 2 tbsp curry powder
- 1 piece onion
- 4 clove garlic
- 20 g ginger
- 2 piece tomato
- 1 tbsp neutral cooking oil
Seasoning
- 1 tbsp Fish sauce
- 1 piece limes
- 1 piece chilli
- 1 tsp salt
02
Tools
- seafood brush
- colander
- knife
- cutting board
- pot
- spatula
- measuring cup
- measuring spoons
- tongs
- timer
03
Steps
Step 1
Sort the mussels
Discard cracked mussels and any open shell that does not close when tapped.
Step 2
Scrub and debeard
Scrub shells under cold water, pull away beards and drain.
Step 3
Chop aromatics
Dice onion, mince garlic and ginger, and slice the chilli.
Step 4
Dice tomatoes
Remove tomato cores and cut into even small dice.
Step 5
Fry the aromatics
Soften onion three minutes, then fry garlic and ginger one minute.
Step 6
Bloom curry powder
Add curry powder and chilli and fry one minute over low heat.
Step 7
Cook the tomatoes
Add tomatoes and cook four minutes until softened and juicy.
Step 8
Add coconut milk
Pour in coconut milk, stir smooth and bring to a gentle simmer.
Step 9
Simmer the curry
Simmer five minutes, stirring gently to prevent sticking.
Step 10
Steam mussels in curry
Add mussels, cover and cook five to seven minutes until shells open.
Step 11
Discard closed shells
Discard unopened mussels, then add fish sauce, salt and half the lime juice.
Step 12
Serve the mussels
Serve mussels and curry in a white bowl with remaining lime.
Common mistakes
- Changing the preparation order can cause uneven doneness or texture.
- Excessive heat can dry the sauce, toughen eggs or make seafood rubbery.
- Failing to confirm doneness or leaving cooked food at room temperature too long affects food safety.
Tips
Measure every ingredient before starting so the cooking sequence stays smooth.
Taste near the end and adjust salt, acidity and sweetness gradually.
