Mussels curry

Name: Mussels curry
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Afrique du Sud
Ingredients: 2 kg whole mussels from a controlled source, assuming 500 g of edible meat; 150 g onion; 250 g tomato; 10 g garlic; 10 g fresh ginger; 8 g mild curry powder; 200 ml coconut milk; 20 g oil; 100 ml water; 30 ml lemon juice

🦪 These curry mussels are a contemporary coastal proposal, without claiming to be a single traditional recipe.

Ingredients

2 kg whole mussels from a controlled source, assuming 500 g of edible meat
150 g onion
250 g tomato
10 g garlic
10 g fresh ginger
8 g mild curry powder
200 ml coconut milk
20 g oil
100 ml water
30 ml lemon juice

Preparation

Sort the mussels: discard broken shells and those that remain open after a slight tap. Clean them according to the supplier's instructions, remove the filaments and rinse quickly.

Slice the onion; chop garlic and ginger. Sauté the onion in oil for 5 minutes. Add garlic, ginger, and curry; stir for one minute without burning.

Add chopped tomato, water, and coconut milk. Simmer for 8 minutes to form a slightly thickened sauce.

Add the mussels, cover, and cook over high heat for 5 to 7 minutes, shaking the pot. All portions must receive sufficient heat.

Discard any mussels that remain closed. Taste the sauce before adding any salt; the juice from the shellfish may be enough.

Add the lemon and serve immediately in four deep plates.