The Recipes

Curried Carrot Mussels

Have I told you how much I resent over-cooked mussels in restaurants?  Especially when they specialize in that particular item?  People.  They should never have a caramel color.  You should never have a cracked shell or mussel that won't open on your plate.  If you do, you're paying upwards of $20 for what you can make at home for about $5.

Curried Carrot Mussels


- 1 lb. of mussels
- 1/2 large shallot, diced
- 1 garlic clove, minced
- 1/4-in. piece of ginger, grated
- 1 jalapeno, finely diced
- 3 carrots, or 1/2 c. carrot juice
- 1/4 c. white wine
- 1/2 c. coconut milk
- 1 palmful curry powder
- loose handful of cilantro, roughly chopped
- olive oil
- pepper
- salt

Rinse the mussels, removing the beards of the mussels and discarding any that won't stay closed when you squeeze them.  In a large pot, heat 1 T. of olive oil.  Add the shallot and jalapeno, and season lightly with salt - you will get a lot of salt from the mussels.  Cook for 2-3 minutes, then stir in the ginger and garlic for another minute.  Add the curry powder and pepper next, stirring to combine.   Deglaze the pan with the wine, scraping the bottom of the pot with a wooden spoon.  Add the coconut milk and carrot juice and bring to a simmer.  Drop the mussels into the pot and cover.  Steam until the mussels are just opened, about 6-8 minutes.  Pour the mussels into a bowl and top with the cilantro.  Serve with crusty bread to mop up the yummy broth.