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Cambodian Coconut Peanut Curry Mussels

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Cambodian Coconut Peanut Curry Mussels

We tend to eat mussels about once a month (as long as we can get fresh mussels at the supermarket).  We usually make a traditional white wine, garlic, tomato base for the broth but this week we decided to switch it up and make an Asian style coconut peanut curry broth for the mussels using our Cambodian Coconut Peanut Sauce.  These mussels came out really good, the coconut peanut broth was rich and a little spicy and we finished them off with a sprinkle of cilantro and a fresh squeeze of lime.  I think sometimes people only order mussels when they go out to eat, for some reason they think it's a complicated dish to make at home, but in fact mussels are such a quick and easy weeknight meal.  

A Few Tips on Cooking Mussels:

Make sure to buy mussels that are fresh and cook mussels the day you buy them.  If they smell bad or fishy, don't buy them.

Mussels should be alive when you cook them and their shells should be closed.  When you bring home your mussels, if a shell is open, tap on it, if it closes the mussel is still alive, if the shell stays open then discard the mussel.

Clean your mussels by rinsing in a colander in the sink right before you cook them.  Most supermarket bought mussels will be relatively clean and will be debearded.  If you are using fresh from the ocean mussels they will require a bit more cleaning to remove any sand and may need a little scrubbing of the shell to remove mud or barnacles, you also will have to "debeard" them by pulling the beard off or scraping off the beard gently with a knife.  (the beard is hair-like fibers that are attached to the shell of the mussel - they are made up of what is called byssal threads which is what the mussel uses to attach to rocks in the ocean).  

Cook mussels in a large pot with tight fitting lid, mussels need space to open.

Mussels cook quickly (in approximately 4 minutes), once their shells open they are ready to eat. 


Cambodian Coconut Curry Peanut Mussels


2 lb Fresh Mussels
1 can Coconut Milk
1 bottle Wozz! Cambodian Coconut Peanut Sauce
Fresh Cilantro (for garnish)
Spring Onions (for garnish)
Lime wedges (for garnish)


Rinse and clean mussels in a colander while running cold water on them.  Discard any open mussels shells.

In a medium saucepan on the stovetop, on medium heat, combine 1 bottle of Wozz! Cambodian Coconut Peanut Sauce and 1 can of coconut milk.  Warm through, once hot set aside until mussels are ready. (keep warm)

Heat 1 tablespoon sesame oil or vegetable oil in a thick bottom pan with a tight fitting lid until oil has a shimmer and smokes a little.  

Add mussels to hot oil in pan, stirring for about 30 seconds to ensure all mussels are dispersed and cooking evenly.  (this gives them a nice hot flash in the pan to start getting them cooking and steaming) 

Add warmed peanut coconut sauce mixture, stir in. 

Cover with the lid and allow to simmer for 3 minutes. 

Spoon into large bowls with lots of sauce.  Any mussels that have not opened, discard.

Garnish with cilantro, spring onions and lime wedges and serve immediately.


Serve with jasmine rice if desired to soak up the remaining curry broth or serve with a warm baguette. You could also make some fries to serve alongside the mussels, as in the traditional French dish, "moules and frites".  Maybe some fries dusted in chili garlic or curry powder for a little Asian flair.   



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