Mussels have little impact on surrounding ecosystems, are a sustainable protein, and are a rich source of omega-3 fatty acids. Not only that, they are juicy, tender and taste of the sea. The addition of turmeric and other ground spices give the curry its beautiful golden hue.
Brimming with nutrition and flavour!
Looking for something new to try/cook up this weekend?
Mussels take no time to cook – which makes this meal a go-to for a quick whip up (+ looks bloody fantastic!).
I like to serve this curry up with steamed brown rice and fresh herbs.
1kg certified organic mussels
1/2 diced red onion
1 tsp grated ginger
2-3 cloves diced garlic
1 & 1/2 tsp ground cumin
1 & 1/2 tsp ground coriander
1 tsp turmeric
1/2 tsp chilli flakes
400g organic diced tomatoes
400g organic coconut milk
1 cup organic veggie stock
Sauté the onion in a wok – with a splash of evoo, over a medium heat until translucent.
Stir in the ginger and garlic and continue to sauté for 30 secs or so. Throw in all of the ground spices and chilli flakes (you can add more if you like it spicy). Stir and cook until fragrant.
Add the chopped tomatoes and stock to the wok and stir. Simmer for around 20 mins until the mixture reduces and becomes thicker.
Add the coconut milk and drained mussels and stir. I like to reserve a couple of tablespoons of the sea water, to add to the curry for that extra sea saltiness.
Cover and cook for 6-8 mins, or until the mussels open up. Not all of them will.
Serve immediately with steamed rice, scatter with fresh coriander, fresh chilli and fennel fronds.