Becky Luigart-Stayner; Jan Gautro
6 servings (serving size: about 12 mussels and about 1/3 cup sauce)

The Indonesian-style preparation of this dish is a pleasant surprise, since mussels usually receive an Italian or French treatment. Serve with crusty bread to soak up the delicious broth.

How to Make It

Heat oil in a large Dutch oven over medium heat. Add shallots; sauté 1 minute. Add curry powder; sauté 30 seconds. Stir in clam juice and next 4 ingredients (juice through pepper); bring to a simmer. Add mussels; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until shells open; sprinkle with cilantro. Discard any unopened shells.

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Ratings & Reviews

JessicaJJM's Review

April 09, 2013
Very good and easy to make. Defiantly needs some good dipping bread on the side! Yum.

perryk's Review

July 02, 2010
Fantastic! I used red chili paste instead of powder, because I had it on hand. It was amazing. The mussels were perfect (5 minutes is just right). I served it with basmati rice to soak up the sauce. I will be making this again!