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Coconut Curry Mussels

Coconut Curry Mussels

with Garlic Naan

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Mussels go swimming in a punchy curry coconut broth with tender peas and golden roasted sweet potatoes! A rip and dip of the garlic naan lets you wipe the bowl clean.

Allergens:Shellfish/Fruit de MerSeafood/Fruit de MerSoy/SojaMustard/MoutardeEgg/OeufMilk/LaitWheat/Blé

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Mussels

(ContainsShellfish/Fruit de Mer, Seafood/Fruit de Mer)

1 can

Coconut Milk

50 g

Shallot

½ tbsp

Smoked Paprika

(ContainsSoy/Soja)

1 tbsp

Indian Spice Mix

(ContainsMustard/Moutarde)

2 unit

Naan Bread

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

7 g

Cilantro

56 g

Green Peas

1 unit

Lime

6 g

Garlic

170 g

Sweet Potato

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1200 kcal
Fat61 g
Saturated Fat29 g
Carbohydrate106 g
Sugar16 g
Dietary Fiber10 g
Protein46 g
Cholesterol145 mg
Sodium2220 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F and wash and dry all produce. Peel, then cut sweet potato into 1/2-inch pieces. Toss sweet potato with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 22-24 min.

2

While sweet potatoes cook, roughly chop cilantro. Peel, then thinly slice shallot. Cut lime into wedges. Peel, then mince or grate garlic. Using a strainer, drain mussels over a large bowl, reserving mussel liquid. Check and discard any broken mussels.

3

Heat a large pot over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then shallot, smoked paprika, Indian spice mix and half the garlic. Cook, stirring often, until fragrant, 1-2 min. Add coconut milk. Bring to a boil over high heat.

4

Add mussels and their reserved liquid to the pot. Reduce heat to medium. Stir to combine. Cover and cook, until warmed through, 4-5 min.** Season with salt and pepper.

5

While mussels cook, arrange naan on another baking sheet. Stir together remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Brush each naan with the garlic oil. Season with pepper. Bake in top of oven, until golden, 3-4 min. Add roasted sweet potatoes, peas and half the cilantro to the large pot. Stir to combine.

6

Divide the mussels and coconut curry between bowls. Sprinkle over remaining cilantro. Serve with toasted naan and squeeze over a lime wedge, if desired.