Coconut Curry Mussels with Zucchini Noodles
Coconut curry mussels are steamed in a red curry broth and served with zucchini noodles for a healthy, yet rich and satisfying appetizer or light meal.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds PEI mussels
- 1 teaspoon olive oil
- 2 cloves garlic (minced)
- 1 14 oz can coconut milk
- 2 teaspoons red curry paste
- 1 teaspoon fish sauce
- 1 1/2 cups chicken broth
- juice from one lime
- 1 teaspoon sea salt
- cilantro (optional)
- 2 medium zucchini (spiralized)
Instructions
- 1
Scrub and clean mussels. Toss and mussels with cracked shells and tap any mussels with open shells. If the shell doesn’t respond by closing tightly, toss it (this means the mussel is dead).
- 2
In a wide bottomed stockpot* over medium heat, add 1 teaspoon olive oil and garlic. Cook garlic until fragrant, about 3 minutes and then add coconut milk, curry paste, fish sauce, broth, lime juice and salt. Simmer broth for about 5 minutes.
- 3
Add mussels to the stockpot and give them a big stir to coat. Increase heat, cover and boil broth until the mussels open, about 6 minutes. Grab bowls, add zucchini noodles to each and use tongs to transfer mussels to each bowl. Discard any mussels that do not open. Spoon some broth into each bowl, sprinkle with cilantro and serve.