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BareEntrées
Yellow Curry Mussels with Gluten-Free Linguine
If you’ve ever ordered a steaming bowl of mussels at a restaurant, you know they feel like a special occasion. The good news? You don’t have to wait for date night to enjoy them. This Yellow Curry Mussels with Linguine combines tender mussels, silky linguine, and a creamy coconut yellow curry sauce into a meal that’s every bit as impressive as what you’d find at your favorite seafood restaurant, but at a fraction of the cost. Even better, a scoop of BareOrganics Marine Greens Powder adds a boost of ocean-sourced nutrition without changing the rich, comforting flavor.
Ingredients
- Kosher or fine sea salt
- ½ pound gluten-free linguine
- 1-pound fresh mussels (cleaned and de-bearded)
- 1 tablespoon coconut oil
- 2 Fresno chiles (thinly sliced; remove seeds for less heat)
- 2 tablespoons Thai yellow curry paste
- 1 teaspoon freshly minced ginger
- 1 can (13.5 oz) full-fat coconut milk
- 1 teaspoon BareOrganics Organic Marine Super Greens Powder
- 1 tablespoon fish sauce
- 1 tablespoon coconut or brown sugar
- Juice of 1½ fresh limes
- ½ cup fresh basil leaves
Directions
- Bring a large pot of heavily salted water to a rolling boil.
- Cook the gluten-free linguine according to the package instructions until al dente.
- Reserve ½ cup of the starchy pasta water, drain the noodles, rinse them briefly with warm water to prevent sticking, and set aside.
- Heat the coconut oil in a deep skillet or large pot over medium heat. Add the sliced Fresno chiles and minced ginger. Sauté for 1 minute until fragrant. Add the yellow curry paste. Fry it for 1 to 2 minutes, stirring constantly, until the paste darkens slightly and smells aromatic.
- Open the can of coconut milk. Spoon 3 tablespoons of the thick cream from the top into a small bowl. Add the BareOrganics Marine Super Greens Powder to that same bowl. Whisk vigorously until it forms a smooth, lump-free paste. Set aside.
- Pour the remaining coconut milk from the can into your hot pot with the curry paste. Stir well to completely dissolve the paste. Stir in the fish sauce and brown sugar. Bring the liquid to a gentle simmer.
- Turn the heat up to medium-high and add the cleaned mussels to the simmering broth. Cover the pot tightly with a lid. Steam for 4 to 5 minutes until the shells have fully popped open. Turn off the heat. Discard any mussels that did not open.
- With the heat completely off, pour in your smooth Marine Greens-coconut paste and the fresh lime juice. Stir gently to incorporate. Add the cooked gluten-free linguine and fresh basil leaves directly into the pot. Gently toss everything together so the noodles absorb the curry broth. If the sauce feels too thick, splash in a little of your reserved pasta water.
- Ladle into deep bowls and serve.
Ingredients
