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Broken Barrel's PEI Mussels
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Course
Appetizers, Entrées
Servings
1
serving
Ingredients
1x
2x
3x
Mussles
1
quart
Mussels
raw, volume
1
Tablespoon
Onion
diced
½
teaspoon
garlic
minced
2
oz
Spanish chorizo
1
cup
coconut curry sauce
1
sourdough bread slice
Parsley
to taste
toasted coconut
to taste
Coconut Curry Sauce (yield 3.5 pints)
4
Cans
coconut milk
2
Tablespoons
Yellow Curry
1
Tablespoon
Turmeric
1
Tablespoons
garlic
2
Tablespoons
Chicken Base
Instructions
Mussles
In a pan sweat the onion and garlic. Once it is translucent add the chorizo and sweat until golden brown. Add the
mussels and the sauce, cover the pan and let the mussels steam. Once they are all opened, (approx. 5 minutes) turn
off the flame. Serve the mussels in a bowl, garnish with parsley and toasted coconut, serve with a slice of grilled
sourdough.
Coconut Curry Sauce
Sweat the garlic with the oil, add everything else, mix until dissolved. Simmer for 10 minutes. Label, date, store.
Notes
This recipe and photo are courtesy of
Broken Barrel
in the Woodlands.
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