Broccoli and Mussel Curry

Broccoli and Mussel Curry is a great way to occasionally switch out from my classic Italian style of cooking. I prefer a curry that has a hint of Thai flavors so I like to make mine with coconut milk.

I had some fresh mussels and broccoli on hand and decided they would go together beautifully in a curry. It worked great and was a wonderful flavor pairing so this will now be one of my standard curry dishes. Roman broccoli and Sicilian broccoli both work well in this recipe.

Broccoli and Mussel Curry

Ingredients:

2 cups shelled mussels, fresh or frozen
3 tablespoons extra-virgin olive oil
3 tablespoons Penzeys sweet curry powder
1 small onion, minced
1 peperoncino, minced
5 cherry tomatoes, quartered
One 8 ounce can unsweetened coconut milk
1 medium broccoli head
2 cups steamed basmati rice

Roman broccoli

Sicilian Broccoli

Procedure:
Steam and shell enough mussels to yield 2 cups of shelled mussels.
Alternatively use frozen, pre-cooked shelled mussels.
Remove the florets from the broccoli.
Peel the broccoli stem.
Slice the broccoli stem into thin slices.
Sauté the olive oil, minced onion and sweet curry together until the onion is tender and fragrant.
Add the cherry tomatoes and mussels cooking liquid and cook for several minutes.
Add the coconut milk and broccoli stems and cook covered for several minutes.
Add the broccoli florets and leaves and cook covered for two minutes.
Add the mussels and cook for an additional minute.
Let the curry rest while you prepare the steamed basmati rice according to package instructions.
Serve the Broccoli and Mussel Curry atop the steamed basmati rice.

If you love curry then you'll also enjoy my recipe for Curried Eggplant Soup.

Broccoli and Mussel Curry

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Prep Time: 45 minutes

Cook Time: 15 minutes

Broccoli and Mussel Curry has a hint of Thai flavors as it's made with coconut milk. Fresh mussels and broccoli go together beautifully in this curry; Roman broccoli or Sicilian broccoli both work well.

Course: Dinner, Lunch, Main Course, Second Course

Cuisine: international

Keyword: broccoli, curry, mussels

Servings: 4

1x2x3x

Ingredients 

• 2 cups shelled mussels
• 8 Ounce Can unsweetened coconut milk
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons Penzeys sweet curry
• 1 small onion minced
• 1 peperoncino minced
• 5 cherry tomatoes quartered
• 1 broccoli head
• 2 cups steamed basmati rice

Instructions

• Steam and shell enough mussels to yield 2 cups of shelled mussels.
• Alternatively use frozen, pre-cooked shelled mussels.
• Remove the florets from the broccoli.
• Peel the broccoli stem.
• Slice the broccoli stem into thin slices.
• Sauté the olive oil, minced onion and sweet curry together until the onion is tender and fragrant.
• Add the cherry tomatoes and mussels cooking liquid and cook for several minutes.
• Add the coconut milk and broccoli stems and cook covered for several minutes.
• Add the broccoli florets and leavesand cook covered for two minutes.
• Add the mussels and cook for an additional minute.
• Let the curry rest while you prepare the steamed basmati rice.
• Warm up the broccoli and mussel curry and serve atop steamed basmati rice.

Nutrition

Serving: 120g | Calories: 657kcal | Carbohydrates: 93g | Protein: 18g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 11mg | Sodium: 178mg | Potassium: 990mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1156IU | Vitamin C: 149mg | Calcium: 145mg | Iron: 7mg

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