This week’s theme on #SundaySupper is Year End Cravings, hosted by Cindy on Cindy’s Recipes and Writings. Something we’ve had a hankering for all year. My craving is coconut curry mussels – essentially mussels steamed in a broth of coconut milk, vegetable broth, red curry paste,and lime juice. A similar dish used to be on the menu of a local restaurant in our town, Balboa, and I ordered them without fail every time I dined there.
And then they vanished without a trace. One night we walked over to the restaurant for dinner, my appetite all fired up for this dish. I opened the menu, and they were gone. No farewell party. No last rites. No notice in the newspaper. Just gone. My taste buds still haven’t recovered from the shock. It’s mussels season, guys! What were you thinking?
So I’ve been craving this dish for a couple of months now. It’s perfect for dinner. It’s light enough that you don’t need a nap afterwards (a welcome relief this time of year), but enough of a dish to be a full meal along with a simple salad and a hunk of bread. And the bread is obligatory, just so you know, to ensure capturing every drop of the amazing broth.
As a bonus, this dish is super easy to make – and after the holidays, it’s nice to take a break from all the cooking and baking that began before Thanksgiving.
Coconut-Curry Mussels | #SundaySupper
- 2 pounds mussels
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 yellow onion, diced
- 1 red pepper, diced
- 3 garlic cloves, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 Tbsp red curry paste
- 1 (14-ounce) can full-fat coconut milk
- 1/2 cup vegetable (or seafood) stock
- juice of 1 lime (at least 1 Tbsp)
- Sliced scallions (especially the dark green tops)
- Coarsely chopped cilantro
- Scrub the mussels, and yank out any beards slipping through the shell with a pair of pliers. Put them on a bunch of ice cubes in a bowl and refrigerate until you need them. I’ve kept them that way for 1 day.
- Melt the butter in a large pot over medium-high heat – I use my Le Creuset large Dutch oven. Add the olive oil and heat it up. Add the onion and pepper (it should sizzle when it hits the pan) and sauté until softened, about 6 – 7 minutes. Add the garlic, salt and pepper and cook for another couple of minutes.
- Thoroughly stir in the curry paste and cook for 5 minutes. Add the coconut milk, vegetable stock, lime juice, and stir. Bring to a simmer, stirring continuously.
- Reduce the heat to medium and carefully add the mussels. If you pile them in with abandon, the shells may break. Cover the pot and simmer just until the mussels open, 5 – 6 minutes. If you forget about them, they'll get tough and rubbery, which no one likes.
- Ladle some broth into bowls, followed by the mussels, and finishing with more broth. Be sure to discard any shells that don’t open. Garnish with sliced scallions or cilantro if you choose. Serve immediately with sliced, warm baguettes with butter.
Now go see what everyone else was craving this year!
Comfort Food Cravings
- Beef Tenderloin Citrus Arugula Salad from Family Foodie
- Chunky Beef Chili from MealDiva
- Cowboy Candy and Cream Cheese from Rhubarb and Honey
- Creamy Veggie and Chip Dip from La Bella Vita Cucina
- Golabki (Polish Cabbage Rolls) from Healthy. Delicious.
- Jalapeno Poppers Wrapped in Bacon from Peanut Butter and Peppers
- Lightened and Loaded Potato Soup from Momma’s Meals
- Prime Rib Roast from Confessions of a Culinary Diva
- Roasted Cashews & Walnuts with Honey and Herbs from Delaware Girl Eats
- Russian Black Bread from Curious Cuisiniere
- Sausage and Cheese Stromboli from Casa de Crews
- Steak and Eggs from Nosh My Way
- Steak Tartare from The Texan New Yorker
- Swiss Onion Bread from The Foodie Army Wife
Quench Your Thirst Cravings
Satisfy Your Sweet Tooth Cravings
- Apple Bundt Cake from Pancake Warriors
- Dark Chocolate Potato Chip Fudge from Nik Snacks
- Dulce de Leche Rice Krispy Treats from Bobbi’s Kozy Kitchen
- Hot Chocolate Milky Way Brownie Pie from Take A Bite Out of Boca
- Lower-Sugar Carrot Cake Jam from What Smells So Good?
- Maple Syrup Creme Brule from Jane’s Adventures in Dinner
- Mint Infused Deep Dish Brownies from The Perfect Brownie
- Paleo Pound Cake from NinjaBaker
- Pizzelle from Eat, Drink and be Tracy
- Sweet Potato Sheet Cake from Pies and Plots
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