Sunday, January 24, 2021

Steamed mussels with oven frites


3 baking potatoes (about 1/2 pound each), each cut lengthwise 12 wedges
3 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper
1 small onion, chopped
3 garlic cloves, minced
2 teaspoons curry powder
2 large tomatoes, chopped
1/2 cup dry white wine
2 pounds mussels, scrubbed and debearded
3/4 cup light coconut milk
1/4 cup chopped fresh cilantro
Lime wedges


1. Preheat oven to 425 degree Fahrenheit. Spray large rimmed baking pan with nonstick spray

2. Place potatoes in baking pan; drizzle with 2 teaspoons oil, sprinkle with 1/4 teaspoon salt, and pepper and toss to coat. Arrange in single layer on pan with cut sides down. Bake until browned on bottom, 25 minutes. Turn potatoes onto opposite cut side and bake until browned, 15 minutes longer

3. Meanwhile, heat remaining 1 teaspoon oil in large deep nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, 30 second Add tomatoes, wine, and remaining 1/4 teaspoon salt.

4. Increase heat to medium high; bring to boil. Add mussels. Cook, covered, until mussels open, about 4 minutes. Discard any mussels that do not open. With slotted spoon, divide mussels among 4 bowls. Add coconut milk to skillet; simmer 1 minutes. Stir in cilantro. Ladle sauce evenly over mussels. Serve with potatoes and lime wedges.  


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