Miesmuscheln nach Karibik-Art

Ingredients

• 3 kg mussels
• 1 l vegetable broth
• 2 tbsp chopped coriander leaves
• 2 red chili peppers
• 1 tsp ground cloves
• 0.5 tsp ginger
• 1 tsp cardamom
• 1 tsp cumin
• 0.5 tsp turmeric (more if desired)
• a pinch nutmeg flower
• a pinch nutmeg
• 1 tsp paprika powder
• 2 pinches cinnamon
• 2 onions
• 4 Garlic cloves
• 2 tbsp oil
• 250 ml pineapple juice
• 330 ml coconut milk (1 can)
• 2 tbsp lemon juice

Instructions

1. 1.

   Wash mussels thoroughly and devein, rinse again, discard any that remain closed as they are spoiled.

2. 2.

   Drain mussels in a sieve. Heat broth in a large pot, add mussels, cover and cook over medium heat for 6-8 minutes until they open, shaking the pot frequently. Remove any still closed shells.

3. 3.

   Wash, trim, slit chilies lengthwise, remove seeds, slice into thin rings. Peel onions and garlic. Slice onions into rings, halve garlic cloves.

4. 4.

   In a large pot sauté onions, garlic and chili in hot oil until translucent, add remaining spices and toast briefly, then remove from pan. Leave 1 tsp of spices in the pan, pour in pineapple juice, coconut milk and 150-250 ml water, simmer uncovered for about 10 minutes, tasting and adding more water or spices as needed to thicken.

5. 5.

   Lift mussels out of the broth. Stir coriander into the curry sauce and season with lemon juice. Plate mussels with sauce and serve.