2 stalks lemongrass, inner white bulb only, thinly sliced crosswise
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
One 12-ounce can evaporated skim milk
1/2 cup unsweetened coconut milk
3 pounds mussels, scrubbed and debearded
2 tablespoons fresh lime juice
1/3 cup coarsely chopped cilantro
Lime wedges, for serving
How to Make It
In a mini-food processor, coarsely chop the ginger and garlic. Add the water and process until almost smooth.
Heat the oil in a large enameled cast-iron casserole. Add the onions, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes. Add the jalapeños, lemongrass, cumin, coriander, turmeric and the garlic and ginger puree and cook, stirring, for 2 minutes. Stir in the evaporated milk and coconut milk and bring to a simmer. Remove from the heat and let stand for at least 30 minutes or for up to 4 hours.
Bring the curry broth to a boil. Stir in the mussels, cover and cook over moderate heat just until the mussels open, about 7 minutes; discard any that don't open. Stir in the lime juice and season with salt. Spoon the mussels and their broth into shallow bowls, sprinkle with the cilantro and serve with lime wedges.
One Serving: Calories 344 kcal, Total Fat 11.5 gm, Saturated Fat 4.7 gm, Protein 29 gm, Carbohydrates 31 gm.
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