A perfect quick and easy recipe when I am in desire need of a seafood fix. This is a great meal to whip up on a weeknight or a fantastic snack paired with wine and fresh grilled bread for a impromptu get together in with the girls.
2 pounds fresh mussels, cleaned and debearded
1 shallot, sliced
½ spanish onion
2 tablespoons curry powder
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 can coconut milk
2 cloves garlic, minced
Fresh cilantro or parsley, roughly chopped
Fresh ground pepper
Cast Iron Skillet
Ok so don't panic. I could explain to you in detail how to clean and debeard live mussels. Instead, here’s a video of someone else doing it!
In a cast iron over medium flame, heat olive oil and add garlic, onions and shallots and saute until veggies are translucent. Add curry powder, smoked paprika, garlic powder, and salt/pepper to veggies and mix well. Add coconut milk to seasoned veggie mixture, bring all ingredients to a boil and then reduce heat to a simmer. Allow the curry mixture to cook for 6-8 minutes or until the mixture thickens and slightly reduces in size. Lastly, add freshly washed mussels to the skillet and cook covered for 1 minutes. Uncover and stir mussels as the shells begin to open. Recover and cook for 1-3 more minutes until all shells are open. Add chopped parsley and serve immediately.