Wild mussels in curry, coconut and lime
I love mussels! They are easy to cook and can be eaten in many different ways.
These wild mussels in curry are one of my favorite ways to eat them.
These mussels in curry sauce are made from fresh green lipped mussel (also known as green shell mussels) harvested from my local beach at low tide.
Green shell mussels are native, big mussels grown only in New Zealand. They are one of the largest mussel species
New Zealand greenshell mussels are considered a super food. They are highly nutritious and contain anti-inflammatory nutrients, such as omega-3 fatty acids. They also contain several key vitamins and minerals.
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Harvesting wild mussels from the beach is an easy and fun activity. It's a real treat to cook and eat the wild mussels afterwards.
I prefer spring, summer and early autumn to gather mussels in the wild. They are big and juicy then.
In winter the mussels are often more skinny and not quite as good.
The catch limit per person in New Zealand is good and it makes it definitely worthwhile. Here you can find News Zealand fishing rules including catch limits of different spices
Read more about collecting shellfish from the beach in my seafood harvest guide
(adsbygoogle = window.adsbygoogle || []).push({});These mussels in curry makes a simple and delicious dinner. They cook quickly and sit in flavorsome creamy sauce. Great served with rice or noodles, or just with some crusty fresh bread. It is light, easy and it tastes yummy.
Cleaning wild mussels:
First I soaked them in salt water for a few hours to make the mussels release most of the sand from their shell.
Then I scrub them and remove the beard.
how to cook wild mussels:
Wild mussels can have sand and grit in them.
Steaming the mussels first, then rinsing the mussel meat in salt water will reduce the chance of grit ending up on your plate.
Try mussels in coconut curry cream sauce at home! I'm sure you love them!
You might also like my quick and easy pan fried trout with crispy skin recipe and this amazing sauteed abalone (paua) in garlic, white wine and cherry tomatoes
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Mussels with coconut curry sauce has lovely Thai flavors of curry, coconut, lime and coriander which pairs nicely with the fresh cooked mussels.
- 2 kg mussels
- 500 ml coconut cream
- 3 clove garlic (finely chopped)
- 1 tbsp curry paste (green)
- lime juice (from 1 lime)
- thai fish sauce (a dash)
- fresh coriander (roughly chopped)
- Wild mussels in coconut curry
Clean and de-beard the mussels.- Steam the mussels in a large pot with lid on high heat until they are all just opened.
- Do not over cook. They don't need to be fully opened.
- Once cooled remove the mussel meat from the shell.
- Rinse the mussel meat in a bowl of salt water and set aside. (Wild mussels can have sand and grit in them. This method will reduce the chance of grit ending up on your plate.)
- In a saucepan fry the garlic gently in oil
- add curry paste and cook for a few minutes until fragrant.
- add coconut cream, bring to the boil and simmer for 5 minutes.
- Season with lime juice and fish sauce.
- Stir in the coriander and mussel meat.
- Serve hot with steamed medium grain rice and extra coriander on top.
Gathering mussels from the beach is easy and fun. Read more about collecting seafood on my fishing for food page