On our latest trip to the market, we picked up a fresh bag of mussels in addition to a bushel of freshly steamed crabs. It turned out we bought way too many crabs for three people. I was so excited to cook the mussels, that off they went into the stockpot as soon as we reached home. This is a Goan-based recipe that I use quite often based on my mother’s original version that I’ve modified and changed a little along the way. It has all the goodness of a rich and flavorful Indian curry but much lighter.
PrintYogurt and Coconut Curried Mussels
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A light and flavorful Goan-inspired curry, these mussels are simmered in coconut milk and vinegar, then enriched with yogurt for a creamy finish.
Ingredients
- 2 1/2 lbs mussels
- 1 tablespoons olive oil
- 1 medium size red onion, finely minced
- 2 garlic cloves, finely minced
- 1 teaspoon ginger root, freshly grated
- 1/2 teaspoon turmeric
- 1/4 teaspoon cumin, ground
- 1/4 teaspoon cloves, ground
- 1/4 teaspoon nutmeg, ground
- 1/2 teaspoon kosher sea-salt
- 1/2 teaspoon black pepper, freshly ground
- 1 can light coconut milk
- 1/2 cup white rice wine vinegar
- 1/2 teaspoon cayenne pepper
- 3-4 fresh/dried curry leaves
- 1/2 cup plain non-fat greek yogurt
- juice of 2 freshly squeezed limes
- 2 tablespoons fresh cilantro, finely chopped
Instructions
- Wash and scrub the mussels clean under cold water, remove any beards if present, and keep the cleaned mussels on ice.
- In a large stockpot, heat the olive oil over medium flame. Sauté the onions, garlic, and ginger until the onions are soft and translucent, about 5 minutes.
- Add the turmeric and cumin, and cook for another minute until fragrant.
- Pour in the coconut milk and vinegar, stirring to combine. Bring the mixture to a simmer.
- Add the mussels to the pot, cover, and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open.
- Remove the pot from heat and fold in the yogurt. Stir gently to combine.
- Season with salt to taste and garnish with fresh cilantro before serving.
Notes
For a richer flavor, you can use full-fat coconut milk. Serve with crusty bread or steamed rice to soak up the delicious curry sauce. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid curdling the yogurt.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4 grams
- Sodium: 600 mg
- Fat: 20 grams
- Carbohydrates: 12 grams
- Fiber: 2 grams
- Protein: 28 grams
- Cholesterol: 80 mg
