Name: Yogurt and Coconut Curried Mussels
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Indian
Ingredients: 2 1/2 lbs (1.1 kg) mussels; 1 tbsp (15 ml) olive oil; 1 medium size red onion, finely minced; 2 garlic cloves, finely minced; 1 tsp ginger root, freshly grated; 1/2 tsp turmeric; 1/4 tsp cumin, ground; 1/4 tsp cloves, ground; 1/4 tsp nutmeg, ground; 1/2 tsp kosher sea-salt; 1/2 tsp black pepper, freshly ground; 1 can light coconut milk; 1/2 cup (120 ml) white rice wine vinegar; 1/2 tsp cayenne pepper; 3-4 fresh/dried curry leaves; 1/2 cup (120 ml) plain non-fat greek yogurt; juice of 2 freshly squeezed limes; 2 tbsp (30 ml) fresh cilantro, finely chopped

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

Units Scale

2 1/2 lbs (1.1 kg) mussels
1 tbsp (15 ml) olive oil
1 medium size red onion, finely minced
2 garlic cloves, finely minced
1 tsp ginger root, freshly grated
1/2 tsp turmeric
1/4 tsp cumin, ground
1/4 tsp cloves, ground
1/4 tsp nutmeg, ground
1/2 tsp kosher sea-salt
1/2 tsp black pepper, freshly ground
1 can light coconut milk
1/2 cup (120 ml) white rice wine vinegar
1/2 tsp cayenne pepper
3-4 fresh/dried curry leaves
1/2 cup (120 ml) plain non-fat greek yogurt
juice of 2 freshly squeezed limes
2 tbsp (30 ml) 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