Serves 3–4 · Prep 10 min · Cook 15 min
This is a fragrant bowl for a rainy afternoon. The broth builds quickly from coconut milk, curry, garlic and lime. The mussels are already cooked, so they only need a few minutes in the pot to warm through and take on the flavour. Serve with bread or rice to soak up every drop.
Ingredients
- 1 pack Mussels (Cooked), 1 lb / 450 g, thawed
- 2 tbsp vegetable or coconut oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 thumb ginger, grated
- 1 wiri wiri pepper, pricked but kept whole
- 1½ tbsp Guyanese curry powder
- ½ tsp geera (roasted ground cumin)
- 1 can (400 ml) coconut milk
- ½ cup water or fish stock
- 3 sprigs fresh thyme
- 1 tsp salt, adjusted to taste
- 1 lime, juiced
- 2 tbsp chopped shado beni (culantro) or cilantro
- Crusty bread or rice, to serve
Method
- Thaw. Thaw the mussels in the fridge (0–4 °C) overnight. Rinse them briefly under cold water.
- Start the base. Heat the oil in a wide pot over medium heat. Soften the onion for 3 minutes, then add the garlic, ginger and wiri wiri pepper and cook for 1 minute.
- Bloom the curry. Stir in the curry powder and geera and cook for 1–2 minutes until they darken and smell toasty.
- Make the broth. Pour in the coconut milk and water and add the thyme. Simmer gently for 6–8 minutes until the broth thickens slightly. Season with salt.
- Warm the mussels. Add the mussels and stir to coat. Cover and heat for 3–4 minutes, just until warmed through. They're already cooked, so longer will only toughen them.
- Finish. Remove the thyme stems and the pepper. Stir in the lime juice and shado beni. Ladle into bowls with plenty of broth and serve with bread or rice.
Cook's note: Add a handful of Medium Prawns at step 5 to make a mixed seafood pot. Give it 2 extra minutes so the prawns cook through.
