Coconut Curry Mussels

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These are really easy and by far one of my favorite one dish dinners.

I buy a box of the precooked New Zealand green-lipped mussels from the frozen section of Ranch 99. I let them defrost in the fridge hours before prepping this meal. I use two pyrex pans and line the inside with the mussels.

  • 2 tblsp of butter
  • 1 can of coconut milk (the cream, not the water)
  • 1 tsp of curry (more or less depending on taste)
  • Cracked Pepper
  • optional: lemongrass, basil, ginger, sauteed onion or peppers.

Then I take a saucepan and heat up butter before adding the coconut milk and curry. You can use green curry paste or powdered curry and base it on your taste. You can add lemongrass, basil, ginger, sauteed onion or peppers. The flavors are very fragrant and add a sweet taste to the mussels.

Bake at 350 degrees for 25-30 minutes or until bubbling and irresistible.

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