There are several varieties of curry powder. Most include red pepper, cumin, coriander, turmeric, ginger, garlic, cinnamon, black pepper, ginger, and nutmeg. I use a spicy curry called Vindaloo that really turns up the heat. See sidebar below about dry roasting spices.
Ingredients
- 3 pounds of fresh mussels, scrubbed and debearded
- 2 tablespoons butter
- 2 shallots or small onion, finely chopped
- 3 to 4 tablespoons curry powder
- 1½ cups dry white wine
- 1 (13.5 ounce) can full-fat coconut milk
- ½ cup minced fresh cilantro leaves
- Sea salt and black pepper to taste
- Fresh lime wedges, for serving
- Baguette, for serving
Preparation
Melt butter in a large kettle with a lid on medium high heat.
Add the shallots or onion and cook until softened, about 5 minutes.
Stir in the curry powder and cook for 30 seconds until fragrant.
Add the wine and bring to a boil.
Stir in the coconut milk and cilantro and cook for 3 minutes.
Turn the heat to medium, add the mussels, cover and cook for 8 to 10 minutes, tossing and shaking the pan occasionally so all the mussels cook.
When the mussels have opened, remove them from heat, discard any that have not opened, and serve with a baguette to soak up the juices.
