Delicious, Spicy Curry Mussels


Always use organic when possible

  • 5 lbs fresh mussels, rinsed, debearded
  • 2 tbsp avocado oil
  • 2 small onions, peeled, chopped
  • 2  large tomatoes, chopped
  • 4 cloves garlic, chopped, minced
  • 1 1/2 tbsp  fresh ginger, minced finely
  • 3 tsp  curry powder
  • 1 tsp fennel seeds, crushed
  • 1/2 tsp cayenne pepper
  • 1/3 tsp salt
  • 20 oz  lite coconut milk
  • 1/3 cup white wine, dry
  • Fresh cilantro, chopped for garnish
  1. In a large pan over medium-high heat, add oil.

  2. Add onions and cook until soft and fragrant. About 3-4 minutes.

  3. Add tomatoes, garlic, ginger, curry powder, fennel seeds, cayenne, and salt. Cook until tomatoes soften. About  1-2 minutes.

  4. Add coconut milk and wine .Bring to boil. Cook for 2-2 ½ minutes.

  5. Add mussels to the pot. Cover and reduce heat to medium. Cook for 5-6 minutes.

  6. Remove mussels with slotted spoon and place in a large bowl. Cover and set aside.

  7. Boil sauce over high heat. 5-6 minutes. The sauce should reduce a bit.

  8. Pour sauce over mussels. Serve warm with cilantro garnish.

**Important Note: Always discard shells that do not open**