Creamy, coconutty, slightly drunken mussels from the sunny islands of the Caribbean.
- 1 Can Grace Coconut Milk (Buy Now)
- 2 tbsp Grace Curry Powder (Buy Now)
- 2 lbs mussels
- 1 large tomato, diced
- 12 oz beer
- 6 cloves garlic, finely chopped
- 1 inch ginger, finely chopped
- 1 onion, chopped
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 3 tbsp chopped parsley
- 1 tbsp cilantro
- 1 tbsp parsley
- 2 green onions
- ¼ to 1/2 scotch bonnet pepper
- 2 tbsp olive oil
- 1 lemon, juiced
Wash mussels thoroughly if fresh. If you are using packaged mussels, thaw according to directions and and retain the mussel juice, as it adds good flavors.
- Chop onions, tomato, ginger, garlic and green onions. Remember to wear gloves when handling scotch bonnet peppers and wash your hands immediately. Discard the seeds and only use the flesh of scotch bonnet peppers.
- Heat oil on medium heat and add onion, garlic and ginger. sauté for 3-4 minutes until the onion becomes a bit translucent. Add the curry powder and turn down the heat and cook for 3 minutes to toast the curry, which will bring out the flavors of the spices from the curry blend.
- Add the diced green onions and half of parsley. Turn up the heat and add the mussels. Give it a stir. Add tomatoes, finely chopped scotch bonnet peppers or green chilies, salt and black pepper. Let it simmer for a couple of minutes.
- Stir in coconut milk and simmer for 2 minutes.
- Add beer and bring it to a boil and cook for 4-5 minutes until the mussels open.
- Finish it off with fresh lemon juice and garnish it with cilantro and parsley.
If you are a teetotaller, skip the beer. For a fast cheat, use frozen mussels. Try other seafoods as well. Sometimes we throw in some shrimp or scallops.
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