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Baked Curried Mussels

By The Canadian Living Test Kitchen

Tested till perfect

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Baked Curried Mussels

This recipe makes 40 servings

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Ingredients

  • 2 lb mussels
  • 1 gingerroot, thinly sliced
  • 1 tbsp vegetable oil
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1/4 sweet red pepper, finely diced
  • 2 tbsp chopped fresh coriander
  • 2 tsp curry paste
  • 1 tsp lime juice
  • 2 tbsp unsweetened desiccated coconut

Preparation

Preheat oven to 450°F (230°C).

Scrub mussels and remove beards if necessary. Discard any that do not close when tapped.

In saucepan, add ginger to 1/4 cup (50 mL) water. Add mussels; cover and cook over high heat until mussels open, about 4 minutes. (Discard any that do not open.) Uncover and let cool in liquid. Remove half the shell from each mussel; place remaining shell with mussel in single layer on baking sheets. Strain mussel cooking liquid and reserve.

In saucepan, heat oil over medium-high heat; cook onion until golden, about 6 minutes. Add garlic and red pepper; cook for 1 minute. Stir in coriander and curry paste; cook for 1 minute. Pour in reserved cooking liquid and increase heat to high; bring to boil and cook until liquid is reduced by half, about 2 minutes. Remove from heat and stir in lime juice; set aside. (Make-ahead: Cover and refrigerate mussels and sauce separately for up to 8 hours.)

Meanwhile, in skillet over medium heat, toast coconut until lightly browned and fragrant, about 2 minutes. Let cool.(Make-ahead: Store in airtight container at room temperature for up to 2 days.)

Spoon generous 1/2 teaspoon (2 mL) curry sauce over each mussel; bake in oven until hot, about 5 minutes. Sprinkle with coconut.

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