Serves 4. Pulling mussels from their shells is a delightful way to get your protein. The problem is sorting them. Take your time in finding mussels that have their shells in tact. Beards are ok, use a pairing knife to clean off beards from the base of the shells. Enjoy this dish with crusty french bread and a crisp white wine or maybe even Champagne.
- 2 tablespoons unsalted butter
- 3 large leeks, whites and light greens only, thinly sliced, rinsed, drained
- Kosher salt
- freshly ground black pepper
- 2 garlic cloves, sliced
- 1 1/2 teaspoon curry powder
- 2 1/2 pounds mussels, beards removed
- 1/2 cup canned unsweetened coconut milk
- Garnish: 2 tablespoons cilantro leaves
- Serve with: ½ of an 8” Sour Dough Boule OR 1 crusty French baguette
- 3 large leeks
- 2 head garlic
- 2 1/2 pounds mussels
- 1 bunch cilantro
- 8” Sour Dough Boule
- 1 crusty French baguette
- 1 unsalted butter
- 1 jar curry powder
- 1 can unsweetened coconut milk
- Kosher salt
- Black peppercorns
- Heat oil in a large heavy-bottomed pot over medium-high heat. Add leeks, season with salt and pepper, and cook, stirring often, until softened, 8–10 minutes. Add garlic and curry powder and cook, stirring, until fragrant, about 1 minute. Add mussels, coconut milk, and 1½ cups water. Bring to a boil, reduce heat to low, cover, and cook until mussels have opened, about 5 minutes (discard any mussels that have not opened).
- Garnish with cilantro leaves.
- Serve with toasted sour dough slices or crusty French baguette on the side.