Entree: Bermuda – Central Culinary Region – Curried Mussels (Mussels cooked in a fragrant curry and coconut broth, finished with lime and herbs and served with rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) mussels in shells, cleaned and debearded
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped, about 6 oz (170 g)
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 tbsp (6 g) fresh ginger, minced
- 2 tbsp (16 g) curry powder (use a mild or medium Bermudian-style curry)
- 1 tsp (2 g) ground turmeric (optional)
- 2 medium tomatoes, chopped, about 10 oz (285 g)
- 1 can 14 oz (400 ml) coconut milk
- 1 cup (240 ml) fish stock or water
- 1 tbsp (15 ml) lime juice, plus extra wedges to serve
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) fresh cilantro or parsley, chopped for garnish
- Cooked white rice or boiled potatoes, to serve

Show original ingredient measurements

- 2 lb (900 g) mussels in shells, cleaned and debearded
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped, about 6 oz (170 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (6 g) fresh ginger, minced
- 2 tbsp (16 g) curry powder (use a mild or medium Bermudian-style curry)
- 1 tsp (2 g) ground turmeric (optional)
- 2 medium tomatoes, chopped, about 10 oz (285 g)
- 1 can 14 oz (400 ml) coconut milk
- 1 cup (240 ml) fish stock or water
- 1 tbsp (15 ml) lime juice, plus extra wedges to serve
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) fresh cilantro or parsley, chopped for garnish
- Cooked white rice or boiled potatoes, to serve

Instructions

1. Rinse the mussels under cold water, scrub shells, and pull off any beards; discard any mussels that are open and do not close when tapped.
2. Heat 2 tbsp (30 ml) vegetable oil in a large, heavy pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add garlic and ginger and cook 1 minute more until fragrant.
3. Sprinkle in the curry powder and turmeric and stir constantly for 30–60 seconds to bloom the spices. Add the chopped tomatoes and cook until they soften, about 4 minutes.
4. Pour in the coconut milk and fish stock (or water), stir to combine, and bring the sauce to a gentle simmer. Add lime juice, Worcestershire sauce, and sugar if using; season with salt and pepper to taste.
5. Increase heat to medium-high and add the cleaned mussels. Cover the pot and steam until the mussels open, about 5–7 minutes. Discard any mussels that remain closed.
6. Stir gently to coat the mussels in the curry broth, taste and adjust seasoning, then remove from heat. Sprinkle with chopped cilantro or parsley and serve immediately with steamed rice or boiled potatoes and lime wedges.