Coconut curry mussels are steamed in a red curry broth and served with zucchini noodles for a healthy, yet rich and satisfying appetizer or light meal. Gluten-free.
Although I spend a lot of time in the kitchen there are quite a few things I’ve never cooked before. Many of these things are meat because I was pescatarian for six years, but there are a bunch of seafood items as well, including mussels. I don’t know why because Isaac and I both really enjoy eating mussels at restaurants.
Well, I’m happy to say that a couple weeks ago I decided this needed to change. Fresh PEI mussels were easy to find at my local grocery store and super affordable.
For whatever reason I thought preparing mussels was going to be labor intensive. But just like most things we build up in our heads to be super complicated, preparing and cooking mussels was so much easier than I thought. Plus, the dish I ended up creating is absolutely delicious.
Helpful Tips for Cooking Mussels
Make sure all of the mussels are alive prior to cooking. Shells should be closed tightly. If a shell is slightly open you can tap it on a hard surface, if the shell closes it’s good to go, if it stays open you’ll want to throw it out.
Be sure to clean and debeard the mussels before cooking. This process is super simple, but PEI mussels come debearded, an added bonus of working with these mussels.
All mussels should open up during the cooking process. Any mussels that don’t open should be tossed.
I thought about steaming the mussels in wine or beer because I’ve seen that done many times, but…