Smoked Mussels with Chili Coconut Curry Soup
Servings
3
Prep Time
30 minutes
Difficulty
Intermediate
Ingredients
- 1 can King Oscar Smoked Mussels in Olive Oil with Chili, oil reserved
- 2 large shallots or 1 small onion, sliced
- 2 cloves garlic, minced or sliced
- 1 tbsp minced fresh ginger
- 1 small bell pepper, seeded and chopped
- 2 stalks celery, sliced (or 2 cups chopped spinach)
- 14 oz coconut milk
- 3/4 cup vegetable broth (or chicken broth)
- 2 tsp fish sauce (or soy sauce)
- 1 tbsp curry paste, to taste (yellow, green or red paste)
- 1 tsp curry powder
- 1 kaffir lime leaf (or zest of 1 lime), optional
- 4” lemongrass stalk, crushed
- Salt and pepper, to personal taste
- 1/2 cup chopped cilantro or fresh basil
- Lime wedges
Smoky, chili-spiked mussels simmered in a fragrant coconut curry broth with ginger, lemongrass, and fresh herbs.
Instructions
- Heat pot over medium-high heat. Add reserved oil from both cans of smoked mussels. Add shallot/onion, garlic, bell pepper, and celery. Sauté until vegetables are soft and tender.
- Add coconut milk, broth, fish sauce, curry paste, curry powder, and optional lemongrass and lime leaf.
- Add all the mussels into the soup and bring to a low boil. Reduce heat to low simmer cook for about 1 minute.
- Taste for seasonings and add additional salt and pepper if needed.
- Top with fresh herbs and serve warm with lime wedges.
Cold Waters
Hand-Packed
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