Mussels in Coconut Curry with Lime and Coriander

Mussels simmer in a creamy broth of coconut milk, ginger and turmeric, seasoned with lime and fresh coriander. Plain basmati rice goes well with it, soaking up the broth wonderfully.

By yumbelo-Küche · 2 servings · 35 minutes

Ingredients

• 1 kg Mussels
• 400 ml Coconut milk
• 1 Stück Onion
• 2 Stück Garlic cloves
• 2 Stück Ginger, fresh (approx. 2 cm)
• 2 EL Olive oil
• 1 TL Turmeric, ground
• 0.5 TL Cumin, ground
• 1 TL Sugar
• 1 Stück Lime, juice and zest
• 1 Bund Coriander, fresh
• 160 g Basmati rice
• Salt
• Black pepper, freshly ground

Method

1. Rinse the mussels under cold water, discard any open or damaged mussels and remove the beards.
2. Cook the basmati rice in plenty of salted water according to the package instructions, drain and keep warm.
3. Finely dice the onion, finely chop the garlic and ginger.
4. Heat the olive oil in a large pot with a lid, then sweat the onion over medium heat for 3 minutes until translucent.
5. Add the garlic, ginger, turmeric and cumin and toast them for 1 minute while stirring until fragrant.
6. Pour in the coconut milk, stir in the sugar, salt and pepper, and let the broth simmer gently for 3 minutes.
7. Add the mussels to the pot, put the lid on and cook over high heat for 5 to 7 minutes until the mussels have opened; remove any that remain closed.
8. Squeeze the lime, add the juice to the broth, grate some zest over it and season with salt to taste.
9. Wash the coriander, pick off the leaves and chop them roughly, then sprinkle them over the mussels.
10. Serve the mussels with the broth and the rice.