Broken Barrel's PEI Mussels
Ingredients
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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