- 2 kg fresh mussels
- 1 tbsp vegetable oil
- 1 red onion, sliced
- 2 tbsp curry powder
- 3 large tomatoes, chopped
- 398 ml can light coconut milk
- 1 tsp salt
- 1/2 cup chopped cilantro
Don’t forget the crusty bread when preparing for this sweet curry dish. The mouth-watering tomato-coconut curry sauce will have you wanting seconds…and thirds.
- Rinse mussels. If any are open, firmly tap on the counter. If they do not close, discard. Heat a large pot over medium. When hot, add oil, then onion. Cook, stirring occasionally until onion softens, 3 min. Stir in curry powder and cook 1 min. Add tomatoes, coconut milk and salt. Increase heat and bring to a boil, stirring often.
- Add mussels. Cover and cook, stirring occasionally, until they open, 7 to 9 min. Discard any mussels that don’t open, then stir in cilantro. Serve mussels in large deep bowls with crusty bread for dipping.