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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Mussels(ContainsShellfish/Fruit de Mer, Seafood/Fruit de Mer)
Indian Spice Mix(ContainsMustard/Moutarde)
Naan Bread(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)
Salt and Pepper*
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.
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.
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.
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.
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.
Divide the mussels and coconut curry between bowls. Sprinkle over remaining cilantro. Serve with toasted naan and squeeze over a lime wedge, if desired.