Coconut Curried Mussels With Cauliflower

Hands-on Time30 MinsTotal Time30 Mins
Yield: Serves 4 (serving size: 12 mussels, 1/2 cup broth, and 1/2 cup cauliflower)

You might not think to pair them, but cauliflower is the perfect compliment to curried mussels. The mild veggie soaks up the flavors and offers a toasty, nutty counterpoint to the spice and brine of the dish. Look for kaffir lime leaves at Asian markets, or substitute a teaspoon of grated lime rind. Shrimp paste is also available at Asian markets and freezes well. The homemade curry paste is worth making: It offers the best flavor and is much lower in sodium than commercial pastes.

Ingredients

Curry paste:

  • 2 tablespoons thinly sliced peeled fresh lemongrass
  • 2 tablespoons minced shallots
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon shrimp paste
  • 1/2 teaspoon grated peeled fresh ginger
  • 1/4 teaspoon black peppercorns
  • 1/4 teaspoon crushed red pepper
  • 2garlic cloves, chopped
  • 1kaffir lime leaf

Mussels:

  • 1 tablespoon canola oil
  • 2 cups small cauliflower florets
  • 1 cup unsalted chicken stock (such as Swanson)
  • 1 cup light coconut milk
  • 48mussels (about 2 pounds), scrubbed and debearded
  • 2 tablespoons fresh lime juice
  • 2 tablespoons thinly sliced Thai basil
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh dill

Nutritional Information

  • Calories 196
  • Fat 6.2g
  • Satfat 3.4g
  • Monofat 0.7g
  • Polyfat 0.8g
  • Protein 18.7g
  • Carbohydrate 17.8g
  • Fiber 1.8g
  • Cholesterol 34mg
  • Iron 6.1mg
  • Sodium 468mg
  • Calcium 66mg
  • Calories 196
  • Fat 6.2g
  • Satfat 3.4g
  • Monofat 0.7g
  • Polyfat 0.8g
  • Protein 18.7g
  • Carbohydrate 17.8g
  • Fiber 1.8g
  • Cholesterol 34mg
  • Iron 6.1mg
  • Sodium 468mg
  • Calcium 66mg

How to Make It

Step 1

To prepare curry paste, combine first 11 ingredients in a mortar or bowl; grind with a pestle until mixture forms a smooth paste.

Step 2

To prepare mussels, heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add cauliflower; sauté 3 minutes or until lightly browned. Stir in curry paste, stock, and milk; bring to a boil. Add mussels; cover, and simmer 5 minutes or until mussels open. Discard any unopened shells. Stir in lime juice and herbs. Spoon into shallow bowls; serve immediately.

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