Estimated reading time: 3 minutes
Mussels don't need that much fuss to be tasty. Many people often find them best prepared the easiest way. But to give you some variation and to stimulate your taste buds, I made these Zeeland mussels in curry sauce. And in this case we make the bumbu for the curry itself because that is not very complicated. By the way, I have already made the recipe twice in the past week because the first time the photos failed. preparing fresh mussels in a Zeeland way
I had come up with a scenario outside and all the "props" were ready, and well then it rained! Inside I didn't have my studio ready and you eventually want to eat a little hot food. Because preparing mussels is very fast and photographing is a bit slower and before you know it your food is cold…

Preparing mussels, making mussels it's not complicated at all. But also making your boemboe is not difficult either. And what is that a bumbu? It is a finely ground spice mixture that originates in Indonesian cuisine. You can go wild with different herbs in this.

No bumbu therefore tastes the same and it is therefore a good idea to take notes while preparing it. In this recipe of Zeeland mussels in curry sauce, the bumbu gives the mussels a nice spicy taste, but not too overpowering. So if you like mussels and a little spice, you should definitely give this recipe a try.
Zeeland mussels in curry sauce

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Zeeland mussels in curry sauce
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Ingredients:
- 2 kilo Zeeland mussels
- 1 can of bamboo shoots
- 1 bag of sugar snap peas
- 200 ml coconut milk
For the bumbu you will need:
- 4 cloves of garlic
- 1 Spanish / chili pepper
- 1 white onion
- 1 Red pepper
- salt
- 1 teaspoon coriander powder
- 1 teaspoon curry powder
- 2 fresh mint
- 3 tablespoons wok oil (fragrant oil)
- peper
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- We first make the bumbu, officially you do that in a mortar and grind it into a paste. I opt for a slightly faster option and put everything in a food processor and turn it into a paste. Let it sit for a while and let the flavors infuse.
- Wash the mussels and take out the broken or open ones.
- Drain the bamboo shoots, remove the threads from the sugar snap peas and cut them in the middle.
- Take the large pan, add 3 to 4 tablespoons of bumbu together with the snaps and bamboo shoots and stir-fry for a few minutes. Then add the coconut milk and bring it to a boil.
- Add the mussels to the pan and put the lid on. Shake well and let it cook for 5 to 6 minutes. Check if the shells are open and serve!
- Delicious bites!
Mussels I can't get enough! Neither do you, try one of these:
Also mussels with samphire and sea lavender.
But also baked mussels in vegetable wrap.
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
Of course I have many more recipes than just fish recipes such as these Zeeland mussels in curry sauce. Also try the following:
fresh mussels the Zeeland way
Love curries definitely try this one!
Perhaps the best mussel recipe on this site
Recommended! Watch out for your fingers