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Le Chaudron recipe
Moules au curry coco
Mussels in coconut curry
⏱ 25 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
3 kg (6.6 lb)fresh bouchot mussels
400 ml (1⅔ cups)coconut milk
3 tbspThai red curry paste
3 clovesgarlic, crushed
1 tbspgrated fresh ginger
2yellow onions, thinly sliced
1bunch of fresh cilantro
The juice of 2 limes
- 3 kg (6.6 lb) fresh bouchot mussels
- 400 ml (1⅔ cups) coconut milk
- 3 tbsp Thai red curry paste
- 3 cloves garlic, crushed
- 1 tbsp grated fresh ginger
- 2 yellow onions, thinly sliced
- 1 bunch of fresh cilantro
- The juice of 2 limes
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Scrub and debeard the mussels under cold water, throwing out any that stay open when tapped.
- Cook the sliced onions in the pot with a little oil for 8 minutes until translucent.
- Add the crushed garlic, grated ginger and red curry paste and stir for 2 minutes to release the aromas.
- Pour in the coconut milk and bring to a gentle simmer, stirring.
- Add the mussels, cover tightly and cook over high heat for 5 minutes, shaking the pot.
- The mussels are ready when they’ve all opened; discard any that stay closed.
- Squeeze over lime juice, sprinkle with plenty of fresh cilantro and serve right away in deep bowls.
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