Curried Mussels

Ingredients

• 2 tablespoons vegetable oil
• 3 large leeks, whites and light greens only, thinly sliced, rinsed, drained
• Kosher salt, freshly ground black pepper
• 2 garlic cloves, sliced
• 1 1/2 teaspoon Madras curry powder
• 2 1/2 pounds mussels, beards removed
• 1/2 cup canned unsweetened coconut milk
• 2 tablespoons cilantro leaves (for serving)

Steps

1. Ingredient Info: Canned unsweetened coconut milk is available at Indian, Latin, and Southeast Asian markets and many supermarkets.
2. Heat oil in a large heavy-bottomed pot over medium-high heat. Add leeks, season with salt and pepper, and cook, stirring often, until softened, 8–10 minutes. Add garlic and curry powder and cook, stirring, until fragrant, about 1 minute. Add mussels, coconut milk, and 1½ cups water. Bring to a boil, reduce heat to low, cover, and cook until mussels have opened, about 5 minutes (discard any mussels that have not opened).
3. Serve topped with cilantro.