Belgian Curry Mussels with Frites
Belgian Curry Mussels with Frites
Mussels are a staple in Belgium and they are traditionally served with crunchy fries (frites). They are most often cooked French-style but can also be found cooked a multitude of ways, including curried.
Servings
4
Prep time
Cook time
Recipe
GF
Ingredients
- 1kg potatoes, washed & cut into fries
- 2 tbsp ghee or olive oil
- 2kg mussels
- 3 tbsp butter or olive oil
- 1 leek or red onion, roughly chopped
- 4 cloves garlic, minced
- 1 tbsp finely grated ginger
- ½ tsp black pepper
- 1 tsp garam masala
- 150mL bone broth
- 270mL coconut milk
- Juice 1 lime
- ½ bunch coriander, finely chopped
Method
- Preheat the oven to 220°C (fan-forced). Place the ghee on a large oven tray and heat in the oven while it’s preheating.
- Toss the potatoes in the hot fat and arrange in a single layer on your baking tray. Bake for 30–40 mins until golden and crunchy.
- Now place the leek or onion, garlic and ginger in a small pot with the butter and sauté over a low heat for a couple of mins.
- Add the spices, bone broth and coconut milk and simmer for 20 mins, taking care not to boil.
- Meanwhile, rinse the mussels in cold water and make sure they have the beard removed. Place in a large pot with ¼ cup of water (just enough to thinly cover the bottom of the pan) and cover with a lid.
- 5 mins before the sauce is ready, place the mussels on a high heat. Check after 4–5 mins that they have opened. If not, replace the lid for one more min and check again.
- Add the lime juice and coriander to the sauce and mix through.
- Once most of the mussels are open, drain in a colander.
- Place back in the pot and pour over the sauce.
- Remove the frites from the oven and serve immediately.
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