MUSSELS with CURRY and COCONUT MILK
Michael Symon
Mussels cooked with curry, coconut milk, rosé, garlic, and jalapeño, finished with scallions and cilantro. Paired with strawberries and cream for dessert.
October 12, 2026
Serves 4
INGREDIENTS
2 lb mussels, cleaned
2 scallions for garnish
2 cloves garlic, chopped
½ c cilantro, torn
1 jalapeño
8 oz coconut milk
1 c rosé
1½ tbl curry powder
1 tbl chili spice
2 tbl EVOO
DIRECTIONS
In a large pot, heat EVOO over medium heat. Add garlic, curry powder, jalapeño, and chili spice, then the mussels and rosé. Put the lid on.
Allow to cook for 2 minutes, then add coconut milk. Cook until the mussels open; allow to reduce for 2 more minutes.
Serve in a large bowl. Garnish with scallions and cilantro. Delicious with grilled sourdough bread.
STRAWBERRIES and CREAM
1 lb strawberries
1 tsp sugar
¾ c sour cream or Mexican crema
⅓ c sweetened condensed milk
¼ c + 2 tbl evaporated milk
1½ tsp vanilla extract
½ tsp salt
Basil or mint for garnish
Cut strawberries into small pieces. Take ½ c strawberries and mix with sugar; set aside.
In a large bowl, mix crema, milks, vanilla, and salt. Whisk until smooth.
Add strawberries to the crema mixture and let set for 15 minutes.
Divide among glasses, top with sweetened strawberries, and garnish with mint.