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Mussels with Curry

In this recipe, mussels are flavored with lemongrass and curry paste. The broth from the mussels is used to create a flavorful sauce with cooking cream, lime, and coriander. All our recipes are sourced from godfisk.no

Photo: Norwegian Seafood Council

  • Preparation time: 35 minutes
  • Difficulty: Medium

Ingredients

Sauce

Method

  • Scrub the mussels and check that they are tightly closed or close when tapped. Discard any shells that do not close.
  • Finely chop shallots, thinly slice fennel and leek, and cut the core of the lemongrass into pieces.
  • Sauté the vegetables in butter and curry paste.
  • Add the mussels and white wine, cover with a lid, and cook until the mussels open.
  • Discard any shells that do not open after steaming.

Sauce

  • Strain the broth from the mussels and bring it to a boil together with cooking cream.
  • Swirl in butter and season with lime zest, lime juice, and fresh coriander.
  • Serve the mussels with the sauce poured over.

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