Click on the image, above to submit to Pinterest.

Caribbean Coconut Mussel Curry

Caribbean Coconut Mussel Curry is a traditional Caribbean recipe for a classic curry of mussels in a spicy coconut milk base. The full recipe is presented here and I hope you enjoy this classic Caribbean version of: Caribbean Coconut Mussel Curry.

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurrySpice RecipesPhilippines Recipes


Ingredients:

1kg (2 lbs) mussels, scrubbed and de-bearded if fresh
400ml (1 tin) coconut milk
2 tbsp Caribbean curry powder
1 large tomato, diced
335ml (12 oz) beer
6 garlic cloves, finely chopped
3cm (1 in) piece of ginger, finely chopped
1 onion, chopped
1/4 tsp sea salt
1/4 tsp freshly-ground black pepper
3 tbsp chopped parsley
1 tbsp coriander (cilantro) leaves
1 tbsp flat-leaf parsley
2 spring onions, chopped
1/2 scotch bonnet chilli, finely chopped (discard the seeds and membranes for a milder effect)
2 green chillies, chopped
2 tbsp olive oil
Juice of 1 Lemon

Method:

If using frozen mussels, thaw according to the package instructions and reserve any liquid (this adds flavour).

Place a pan over medium heat. When hot add the oil along with the onion, garlic and ginger. Stir-fry for 3-4 minutes, until the onion begins to go translucent. Scatter over the curry powder, reduce the heat and cook for 3 minutes, stirring frequently.

Now add the spring onions and half the chopped parsley. Increase the heat and add the mussels to the pan.

Stir gently then add the tomatoes, chopped scotch bonnet chilli and the green chillies. Season to taste with salt and black pepper. Bring to a simmer and cook, covered, for 2 minutes.
Now stir in the coconut milk, bring back to a simmer and cook for 2 minutes more.

Pour in the beer, bring to a boil and cook for 5 minutes, until the mussels open.

Season to taste with the lemon juice, garnish with the coriander and parsley and bring to the table.