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Curried Mussel With Coconut Cream Recipe

A nice and creamy fussion dish with laced with coconut cream, anis seeds and indian spices. Curried Mussel With Coconut Cream picture

Summary

Preparation Time25 MinCooking Time15 Min

Ready In40 MinServings4

CuisineFusionCourseAppetizer

FeelCreamyMethodBoil

SpecialityAphrodisiacsMain IngredientSeafood

Interest GroupClassic

Ingredients

Mussles 2 pounds

Ginger 1 inch piece (chopped)

Garlic 4 cloves (chopped)

Onion 2 medium sized (chopped)

Curry paste ( This is made by mixing Chillie Powder (half tspn) Turmeric Powder(half tsp), Corriander Powder (1 tspn) curry powder (half tsp) in water)

Anise seeds half tspoon

Coconut cream 1 cup

Salt To taste

Any Anise flavoured liqueur 3 table spoon

Tomatoes 1 large (cut into wedges)

Parsley Chopped

Lime wedges

Oil 3 table spoons (any oil of your choice)

Water half cup

Directions

Heat oil in a large skillet. Add the chopped onions saute' until it is tender. Add the Ginger and garlic chopped. Saute the mixture till giger garlic gives out the aroma. Add the curry paste, tomatoes and the anise seeds. Add the mussels and boil for about one minute. Add the liqueur and some water. Pour the coconut cream. Add salt cover and cook for about 6 to 8 minutes(REMOVE ANY MUSSLES THAT ARE NOT OPEN). Check for seasoning and divide mussles into four equal portions. Pour the remaining sauce equally and serve with chopped parsley.

Suggestion

You can serve this delicacy in a tender coconut shell with the coconut in it. (Buy your tender coconut in your nearest Thai store)
Serve with lemon wedges and crusty bread.