Super easy comfort seafood dish with worldly inspiration!
We spent a few weeks in Europe last summer and had the time of our lives! We ate our way through so many countries and I have loved incorporating the flavors I tasted oversees into my home cooking. A menu item we saw all across Europe was Moules-Frites or Muscles and Fries. Muscles can be a hassle between the cleaning and the worry of over cooking. These precooked frozen half shells still taste super fresh and flavorful with none of the hassle.
The muscles are warmed in the oven and tossed in a dreamy coconut curry sauce. I popped a bag of Alexia fries in the air fryer for the family and it was a crowd-pleaser. There are few things better than dunking crispy fries into a tasty sauce!
Let your palate take you on vacation!
Recipe
Ingredients
1 tbsp ghee or grass-fed butter
1 tbsp olive oil
2 cups chopped onion
1 tbsp ginger
2 garlic cloves, minced
4 tsp yellow curry powder
1 cup light coconut milk
1/2 cup dry white wine
1/4 teaspoon kosher salt
2 pounds frozen mussels on the half shell
3/4 cup cilantro
3 tablespoons fresh lime juice
For Whole 30, omit the alexia fries for home cut oven fries or serve over cauliflower rice!
Instructions
Preheat your oven to 375°. Place mussels on a large rimmed baking sheet, drizzle olive oil, salt and pepper over the muscles and bake for 10 minutes.
Meanwhile, heat a large Dutch oven over medium-high heat. Add butter to the pan. Add onion, garlic and giner; sauté 3 minutes, stirring frequently. Stir in curry powder; cook 30 seconds, stirring constantly. Add coconut milk, wine, and salt; bring to a boil. Cook 2 minutes.
After muscles are warmed take them out of the over and stir into the sauce; turn stove to low, cover and simmer for 5 minutes. Stir in 1/2 cup cilantro and lime juice. Sprinkle each serving with 1 tablespoon remaining cilantro; serve with lime wedges.
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