There are plenty of curried mussel recipes to be found and most use coconut milk. This one doesn’t. I much prefer mussels in a more piquant sauce. Carrots have an earthy sweetness which complement the salty sweet taste of shellfish. Both can deal very well with bold spicy flavours. Its a balancing act; too many carrots will overtake the seafood taste. I used about the same quantity of carrots as mussel meat (by volume). I like to cut the carrots in little asymmetrical wedges, about the same size as the mussel meat.
Ingredients (serves 2 as a starter)
1 tbsp oil
1 large carrot (or several smaller) cut into small wedges
½ large onion, chopped
2 large cloves of garlic, sliced thinly
1 small thumb of ginger, sliced thinly
10 curry leaves
3 whole bird’s eye chillies
½ tsp each of fennel seeds, cumin seeds, ground turmeric, ground coriander, mild chilli powder
150ml white wine
300g fresh mussels, washed and de-bearded
Salt, to taste
Juice of ½ a lemon
4 slices of lemon to serve
Method
Ingredients (serves 2 as a starter)
1 tbsp oil
1 large carrot (or several smaller) cut into small wedges
½ large onion, chopped
2 large cloves of garlic, sliced thinly
1 small thumb of ginger, sliced thinly
10 curry leaves
3 whole bird’s eye chillies
½ tsp each of fennel seeds, cumin seeds, ground turmeric, ground coriander, mild chilli powder
150ml white wine
300g fresh mussels, washed and de-bearded
Salt, to taste
Juice of ½ a lemon
4 slices of lemon to serve
Method
- Heat oil in a wok or frying pan. Add the carrots, onions, garlic, ginger and curry leave and whole chillies.
- Fry gently until the onion is softened (about 5 minutes).
- Turn up the heat and add the spices. Fry for several minutes, turning with a wooden spoon or spatula.
- Add the wine and bring to a simmer. Lower heat and simmer until the carrots are tender and the liquid has reduced (about 10 minutes).
- Add the mussels and simmer, covered, until they open (a few minutes). Add salt to taste.
- Add the lemon juice and serve with lemon slices.
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