Prepare to tantalize your taste buds with an extraordinary fusion that will transport you from the coastal waters of Belgium to the vibrant spice markets of Southeast Asia! This Belgian Wit Mussels with Coconut Milk Curried Fries recipe is not just a meal - it's a gastronomic journey that combines the briny freshness of perfectly cooked mussels with the creamy, aromatic embrace of coconut milk and exotic curry. Get ready to impress your dinner guests and elevate your home cooking to restaurant-worthy levels with this show-stopping dish that promises to be both elegant and irresistibly delicious!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Belgian
Serves: 4 servings
Ingredients
- Mussels, cleaned and debearded
- Coconut milk
- Garlic, minced
- Ginger, grated
- Curry powder
- Potatoes, cut into fries
- Salt
- Pepper
- Fresh cilantro, for garnish
Instructions
- Begin by preparing the ingredients. Clean and debeard the mussels under cold running water, discarding any that are open or damaged. Set aside.
- Peel the potatoes and cut them into fry-shaped pieces. Rinse them in cold water to remove excess starch, then pat them dry with a kitchen towel.
- In a large bowl, toss the cut potatoes with salt, pepper, and a generous amount of curry powder until they are evenly coated.
- Heat a large pot of water to boil. Once boiling, add the seasoned fries and cook for about 5-7 minutes until they are slightly tender but not fully cooked. Drain the fries and set aside.
- In a large skillet or pot, heat a tablespoon of oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.
- Add the cleaned mussels to the skillet and pour in the coconut milk. Stir to combine and bring the mixture to a gentle simmer.
- Cover the pot and cook for about 5-7 minutes, or until the mussels have opened up. Discard any mussels that remain closed.
- While the mussels are cooking, preheat your oven to 425°F (220°C). Spread the partially cooked fries on a baking sheet in a single layer and bake for about 15-20 minutes, or until golden brown and crispy, flipping halfway through.
- Once the mussels are cooked, taste the coconut milk broth and adjust seasoning with salt and pepper as needed.
- To serve, place the mussels in bowls and ladle the coconut milk broth over them. Garnish with fresh cilantro.
- Serve the coconut milk curried fries on the side, and enjoy this delightful Belgian-inspired dish!
Tips
- Mussel Selection: Always choose fresh, tightly closed mussels and discard any that don't close when tapped. This ensures food safety and the best flavor.
- Fry Technique: The two-step cooking process for fries (boiling then baking) is crucial for achieving that perfect crispy exterior and fluffy interior.
- Coconut Milk Pro Tip: Use full-fat coconut milk for a richer, more luxurious broth that clings beautifully to the mussels.
- Curry Powder Hack: Toast your curry powder in the pan with garlic and ginger for a few seconds before adding other ingredients to enhance its depth of flavor.
- Serving Suggestion: Serve immediately while the mussels are hot and the fries are crisp. The contrast of temperatures and textures is key to this dish's appeal.
- Wine Pairing: A crisp Belgian white ale or a light, citrusy white wine complements this dish perfectly.
Nutrition Facts
Calories: 339kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 50mg
