Curry-Coconut Mussels Babalu's

Curry-Coconut Mussels Babalu's

Info

Rating
Calories
1008.0
Protein
60.0
Sodium
1375.0
Fat
67.0

Description

"My boyfriend and I can't get enough of the Caribbean and Latin foods at Babalu's in St. Louis," writes Traci Anderson of St. Louis, MO. "We love the curry-coconut steamed mussels. Is it possible to persuade the chef to share his secret?"

Ingredients

1/2 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger
2 tablespoons vegetable oil
1/2 cup dry white wine
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1 teaspoon curry powder
1 teaspoon chopped fresh thyme
3/4 teaspoon lightly crumbled saffron threads
1 bay leaf (not California)
1 (14-oz) can unsweetened coconut milk
1 tomato, peeled, seeded, and chopped
1/2 tablespoon sambal oelek (chile paste)
2 tablespoons chopped fresh cilantro
2 lb mussels (preferably cultivated), well scrubbed
Accompaniment: lime wedges

Directions

  1. Cook onion, garlic, and ginger in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring frequently, until onion is softened. Stir in wine, juices, curry powder, thyme, saffron, bay leaf, coconut milk, tomato, and sambal oelek, then simmer, uncovered, stirring occasionally, until reduced slightly, about 15 minutes.
  2. Add cilantro and mussels and cook, covered, over high heat just until mussels open, 3 to 4 minutes (discard any unopened mussels), then season with salt. Serve immediately.

Tags

    Tomato Coconut Mussel Curry Saffron Gourmet
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