Mussels in coconut milk with curry

1 serving

10 minutes

Mussels in coconut milk with curry is a gastronomic journey to the exotic corners of Pan-Asian cuisine. This recipe combines tender seafood with velvety coconut milk, creating a harmony of creamy sweetness and spicy heat. The origins of such a dish can be found in Thai and Indian cuisines, where curry and coconut milk play key roles in creating layered flavors. Mussels infused with spices and fresh basil acquire a rich, tangy taste that is perfectly revealed when served immediately after cooking. This dish pairs wonderfully with fragrant rice or crispy bread, allowing one to enjoy the richness of its sauce. The ease of preparation makes it an excellent choice for both a cozy home dinner and an impressive culinary experiment.

Energy value per serving

• Calories: 242.3
• Proteins: 21g
• Fats: 14.2g
• Carbohydrates: 5.6g

Ingredients

• Frozen mussels: 200 g
• Coconut milk: 65 ml
• Coarse sea salt: 0.5 tsp
• Basil: 1 sprig
• Boiling water: 2 glass
• Ground pepper mix: 0.5 tsp
• Curry powder: 1 tbsp
• Ground chili pepper: 0.5 tsp

Cooking steps

1. Pour boiling water over the mussels.

   Required ingredients:

   • Boiling water: 2 glasss

2. After 2 minutes, remove from heat and drain the water.

3. To salt.

   Required ingredients:

   • Coarse sea salt: 0.5 teaspoon

4. Season with a pepper mix.

   Required ingredients:

   • Ground pepper mix: 0.5 teaspoon

5. Add chili pepper.

   Required ingredients:

   • Ground chili pepper: 0.5 teaspoon

6. Add coconut milk. Place on medium heat.

   Required ingredients:

   • Coconut milk: 65 ml

7. After 2 minutes, add curry powder. Stir.

   Required ingredients:

   • Curry powder: 1 tablespoon

8. Transfer to a plate in a couple of minutes.

9. Add finely chopped basil.

   Required ingredients:

   • Basil: 1 sprig

10. Serve immediately.