Spicy Mussel Steamer
I’m personally a clam fan, but my husband loves both and well, when the store only has wild mussels then that’s what you go with. These actually turned out so yummy. I love more of a garlic and white wine sauce for clams, but I wanted to try something different with the mussels.
I had gone to dinner with a girlfriend and we had basically everything on the happy hour menu because…why not? One of the items was a spicy mussel steamer. It was delicious. We both were fighting each other off to get another bite. This recreation is a tasty one and husband approved. Goes great with toasted crusty bread
I know my next attempt with be a spicy tomato-based broth, but this one is great and completely different from anything I’ve ever had before. Definitely going to make it again.
Spicy Mussel Steamer
Ingredients
- 2 pounds of mussels, washed and beards removed (throw any open mussels out)
- 4 tablespoons avocado oil
- 1 large sweet onion, diced
- 4-5 cloves garlic, minced
- 1 tablespoon ginger, minced or grated
- 2 serrano peppers, minced (de-seed for less spice)
- 1 tablespoon red curry paste (can sub curry powder)
- 1 cup vegetable or seafood broth
- 1 cup white wine
- 3 tablespoons full fat coconut milk
- 1 lime, juiced and zested
- 1 large tomato, diced
- Pink Himalayan salt, to taste
- Black pepper, to taste
- 1 cup cilantro leaves, roughly chopped
- 2 scallions, thinly sliced on a diagonal
Instructions
- In a large pot or dutch oven, add the oil over medium-high heat until hot but not smoking.
- Add in the onion and cook 2-3 minutes until they begin to soften. Add garlic, ginger, serranos, and curry paste and stir and cook until fragrant, about 30-60 seconds.
- Add the broth and wine, bring to a boil. Add the mussels, cover and cook for 7-10 minutes, stirring occasionally, until the mussels have opened. Using a slotted spoon remove the mussels to a large serving bowl and set aside. Discard any mussels that have not opened.
- Reduce the heat to a simmer and add the coconut milk, lime juice and zest, and tomatoes. Cook 2-3 minutes. Season to taste with salt and pepper. Pour broth over mussels and garnish with cilantro and scallions.
