- Portion size 40 servings
- 2 lbs mussels
- 1 gingerroot thinly sliced
- 1 tablespoon vegetable oil
- 1/2 onion finely chopped
- 1 clove garlic minced
- 1/4 sweet red pepper finely diced
- 2 tablespoons chopped fresh coriander
- 2 teaspoons curry paste
- 1 teaspoon lime juice
- 2 tablespoons unsweetened desiccated coconut
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.