These coconut curry mussels are ready in just under 30 minutes and are packed full of leeks, garlic, and curry flavors. You’ll be blown away by how easy they are to make and want to slurp up every last drop of the red curry coconut sauce!
regular or micro cilantro or chopped basil for garnish, if desired
Clean leeks to ensure no sand is present. Cut in half, finely chop, white parts only. Chop garlic and set aside.
In a large deep pan, add oil, turn to medium heat. Add leeks and 1/2 tsp sea salt, saute for about 7-10 minutes, make sure to move them around often so they don't burn. Then add garlic and move around for about 2 minutes.
Now add in the curry paste, if you like it spicier add in a full tbsp, if not then use amount in recipe. Make sure everything is well combined, then add in the 2 cans of coconut milk. Add the other 1/2 tsp sea salt. Mix around and let simmer on low while you clean your mussels.
Debeard the mussels by pulling the beards located in the narrow part of the mussels. Rinse them well and drain. Add into the sauce, mix around and cover with the lid for about 3 minutes or until all mussels are open. If any didn't open, discard those, this will not affect your dish at all, so don't be afraid of that.
Serve with fries or bread. Make the fries as you make the sauce. The recipe is below.