Mussels with Coconut and White Wine
This is a delicious recipe I made with some friends. It's not original, but it was to us because we winged it! It contains delicious coconut milk and lots of wine. The amounts are estimates, change them to your taste. It makes a huge amount (6+ people). Serve with rice or pasta, using the mussel sauce as a dressing. Enjoy! It can even be saved and warmed up later.
This is a delicious recipe I made with some friends. It's not original, but it was to us because we winged it! It contains delicious coconut milk and lots of wine. The amounts are estimates, change them to your taste. It makes a huge amount (6+ people). Serve with rice or pasta, using the mussel sauce as a dressing. Enjoy! It can even be saved and warmed up later.
- Carbohydrate 18.9548958333333 g
- Cholesterol 109.621666666667 mg
- Fat 16.37042875 g
- Fiber 0.720966681957245 g
- Protein 45.5991691666667 g
- Saturated Fat 8.16564945833333 g
- Serving Size 1 1 Serving (451g)
- Sodium 1092.768 mg
- Sugar 18.2339291513761 g
- Trans Fat 3.13312583333333 g
- Calories 418 calories
Step-by-step
- Get the onions and roughly mince them up; cut the garlic too in slices.
- Put them in the pot along with the olive oil. Just put enough oil to make them not stick. Dont put too much.
- After a couple minutes, add the butter and continue to cook the vegetables down.
- Add a bit of parsly too but not all. Add some fish sauce.
- After the onions have become transparent, pour the coconut milk in. Cook that for a minute or two.
- add the curry and 6 lemon leaves. The color should be yellowish and add as much curry as you like. Id recomend about 1-(1.5) tablespoons.
- cook that for about 2 minutes and then add half the wine. Let that simmer.
- Add the mussels to the sauce. It looks like there is not enough sauce but their is. Mix the sauce and mussels together carefully so that you dont spill anything.
- Add the rest of the wine and parsley.
- Mix it all together well and put the top on.
- Cook them till their shells are open and they look done. I think it was about 7 minutes but that is a guess. BTW mix it once in a while to cover them in juice.
- Make sure you dont OVER cook them because they'll get rubbery as do all clams and mussels if you overcook them
- ENJOY on rice or pasta using the sauce in the pot as the dressing for the carbs.
Why Are My Mussels Rubbery?
Are the mollusks overcooked, or is the heat simply too high? Bivalves demand strict thermal restraint because prolonged exposure to heat tightens their muscle fibers into a dense, unyielding texture. Pull the pot from the burner the precise moment the shell valves swing fully open, which typically takes between six and seven minutes of steaming. Discard any specimens that remain stubbornly shut after this period, as they were dead before hitting the heat.
Managing Moisture and Liquid Balance
Does the shallow layer of liquid at the bottom of the pot possess enough volume to steam five pounds of shellfish effectively? Steam cooks the upper layers while the boiling broth infuses the lower ones, so trapping the vapor with a tight-fitting lid is mandatory. Introduce the white wine in stages rather than all at once, allowing the alcohol to reduce and mellow before the delicate aromatics drown out.
Equipment and Vessel Selection
Will a standard saucepan suffice for a large batch, or is a specialized vessel required? Five pounds of mussels require a wide, heavy-bottomed stockpot to distribute heat evenly and accommodate the sheer volume without spilling over during tossing. Ensure the pot has a capacity of at least eight quarts so the steam circulates freely around every shell.
