CURRIED MUSSELS, NOT MUSCLES

Serves 6 Mussels are not like the muscles in your body that make you strong. They’re little creatures inside black shells that cling to rocks in the ocean. When you get them from the store, they are still alive (be careful and use gentle hands)! When you prepare them for cooking they’ll open and close their shells as you wash them. You also have to remove their beard, which is the part of their body that allow them to cling on to the rocks where they live. When you put the mussels in the hot pot, you are able to watch them go from moving around to being ready to eat. When they’re cooked, their shells open up, and we like to make their shells flap open and closed and pretend they talk to each other–what do your mussels say? INGREDIENTS 2½ lbs mussels 2 Tbsp (30 ml) olive oil 2 medium yellow onions, diced 2 (14 oz (397 g)) cans diced tomatoes 1 Tbsp (15 ml) garlic powder 2 Tbsp yellow curry powder 1 (14 oz (397 g)) can full-fat coconut milk 1 C (35°F) water INSTRUCTIONS AND HOW KIDS CAN HELP Preheat oven to 325 degrees To clean mussels, wash and scrub the outside of their shells and pull off any remaining stringy “beard” from the hinged side of the shell; inspect for broken shells and throw those away. Heat oil over medium in a pot and add onions; cook until soft, about 6 minutes. Add tomatoes, garlic, and curry powder to pot and stir. Add coconut milk and water and bring to a soft boil on medium heat. Add mussels, stir and toss to coat in sauce, and cover for 8 minutes. 6. When done, all shells should have opened and meat should easily pop out of shell.

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Curried mussels, not muscles — these are the little black-shelled kind that cling to ocean rocks, and they turn a weeknight into something special in under twenty minutes. The mussels steam open in a golden broth of yellow curry powder, diced tomatoes, onions, and full-fat coconut milk, so make sure there's something to scoop up every last drop.

Pro Tips

• Buy live mussels and cook them the same day. Before cooking, scrub the shells and pull off the stringy 'beard' from the hinged side — if a shell is cracked or broken, throw that one away.
• Skip the preheat step's oven entirely if your pot goes stovetop to table — the 325°F note is for keeping the pot warm; the mussels themselves cook in eight covered minutes on the stove.
• Soften the onions the full six minutes before adding the tomatoes and curry powder; raw onion edges stand out against the sweet coconut-tomato broth.
• Toss the mussels in the sauce to coat before covering, and give the pot a shake halfway through so every shell spends time down in the broth.
• Any mussels that haven't opened after eight minutes stayed shut for a reason — don't force them; discard them.

Frequently Asked Questions

How do I clean mussels before cooking?

Wash and scrub the outside of each shell, pull the beard off the hinged side, and toss any with broken shells. Live mussels may open and close as you wash them — that's normal.

What if some mussels don't open after cooking?

Discard them. Shells that stay shut after eight minutes of steaming weren't alive going in, and only the opened ones are safe to eat.

Is curried mussels spicy?

Yellow curry powder gives warmth and color rather than real heat, and the coconut milk rounds it out — this is a mild dish that kids can enjoy alongside the adults.

Can I make the curry broth ahead of time?

Yes — the tomato-onion-coconut base holds well in the fridge for a day. Reheat it to a soft boil, then add the mussels fresh for their eight-minute steam so they stay tender.

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