I’m a huge fan of mussels because they’re so easy to make and absorb any flavor you throw at them. This asian curry dish is no exception! It reminds me of my brother, who lives in Japan. He loves strong flavors and spice and would clear his entire bowl of mussels in one sitting.
The raw, spiralized zucchini adds a much needed crunch and satisfies even the hungriest of folk.
Whole30/Paleo Red Curry Mussels
- 2 large limes
- 1 tablespoon olive oil
- 3 tablespoons red curry paste
- 1 14-ounce cans of full fat coconut milk
- 1/2 cup low-sodium chicken or vegetable broth
- 2.5 pounds mussels, cleaned and debearded
- 3 zucchini, spiralized
- 1/4 cup chopped cilantro
- 2-3 tablespoons chopped fresh basil
- Zest one lime, then cut in half. Set aside.
- Heat olive oil over medium heat in a large, heavy-bottomed stock pot with a tight-fitting lid and add curry paste. Saute curry paste for about 1-2 minutes, breaking up any large clumps. Add coconut milk, broth and lime zest. Juice lime into the pot and allow the whole mixture to come to a boil.
- Add mussels, reduce heat to medium-low and cover. Steam the mussels until they’ve opened, about 7-10 minutes.
- While mussels are steaming, put spiralized zucchini in a large serving dish. Slice the second lime into wedges. When the mussels are done, spoon the curry sauce and mussels over the zucchini noodles, allowing the zucchini to soften a bit. Sprinkle the cilantro and basil over the mussels, then add lime wedges around the sides. Serve immediately. Enjoy!