Caribbean Coconut Mussel Curry

Creamy... coconutty... seefoody... Extra yummy Caribbean Coconut Mussels. Easy, delicious, and sure to please any crowd! Try this delicious Caribbean style curry, but be warned, you will get hooked!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Wash mussels thorouly if fresh. If you are using packaged mussles, thaw according to directions and and retain the mussel juice, as it adds good flavors.

Step 2

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.

Step 3

Heat oil on medium heat and add onion, garlic and ginger. sauté for 3-4 minutes until the onion becomes a bit transluscent. 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.

Step 4

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.

Step 5

Stir in coconut milk and simmer for 2 minutes.

Step 6

Add beer and bring it to a boil and cook for 4-5 minutes until the mussels open.

Step 7

Finish it off with fresh lemon juice and garnish it with cilantro and parsley.

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