Summertime equals tapas and friends. And long, sunny days at the beach and outdoor tables. Embrace the season by bringing the seafood flavours to your table, and don´t forget to enjoy this aromatic mussel curry recipe!
In our section 12 months, 12 exclusive recipes you can find original and delicious recipes developed by Lume Brando, perfect for surprising your family and friends.
Ingredients (serves 4)
1 pound of mussels
200 ml coconut milk
1 large onion, chopped
3 cloves of garlic, chopped
10 large cherry tomatoes or 2 ripe medium-sized tomatoes
1 tsp turmeric powder
1 tsp curry powder
1 pinch of chili powder
1 small piece of fresh ginger, peeled and grated
A drizzle of olive oil
A pinch of salt
A drizzle of lemon juice
1 handful of chopped coriander
Rinse the mussels thoroughly, removing their “beards”. Discard the opened mussels.
Heat the olive oil in a deep pan.
Add the chopped onion and let it brown. Add the garlic and ginger.
Then add the turmeric and curry and stir until fragrant.
Add the diced tomatoes, season with salt, and let it cook for a few minutes.
Add the chili powder, stir, and allow to cook a little longer.
Pour in the coconut milk and the lemon juice. Bring to the boil.
Taste and adjust the seasoning if necessary.
Add the mussels, cover, and let it cook for about 10 minutes or until the mussels open.
Remove the pan from the heat and sprinkle with the chopped coriander.
Serve with basmati rice or bread toast.