Snapper-Mussel Curry Recipe By Chef Marco Ferraro
Seafood curry that tastes as vibrant as it looks
Chef Marco Ferraro made his Miami mark at Wish with a menu of globally inspired cuisine. Now he's given the city's emerging arts district a new dining destination with Wynwood Kitchen & Bar, where he brings his expert touch to the brasserie-style menu. This sweet-spicy curry showcases the chef's talent for combining seafood (here, red snapper and mussels) with bold Asian flavors. At the restaurant, Ferraro serves the fragrant curry in clay pots; at home, ladle it into shallow bowls and pass the jasmine rice, cilantro and lime wedges for a lively dinner.
Recipe adapted from Marco Ferraro, Wynwood Kitchen & Bar, Miami
Snapper-Mussel Curry
Seafood curry that tastes as vibrant as it looks.
Prep Time
0
minutes
Cook Time
0
minutes
Servings
4
servings
Total time: 0 minutes
Ingredients
- 7 garlic cloves
- 1 medium shallot, chopped (about ½ cup)
- 3 tablespoons peeled and thinly sliced ginger
- 2 tablespoons ground turmeric
- 1 tablespoon coarsely chopped jalapeño
- 1 stalk lemongrass, trimmed and thinly sliced
- 2 teaspoons salt
- 3½ tablespoons Asian fish sauce
- 2 tablespoons Thai yellow curry paste
- 2 tablespoons canola oil
- 1 cup sugar
- Stems from 1 bunch cilantro (about 1 cup), leaves reserved for garnish
- Two 14-ounce cans coconut milk
- 2 tablespoons fresh lime juice
- Four 6-ounce red snapper fillets, each cut into 4 small pieces
- 2 dozen mussels, scrubbed and de-bearded
- Lime wedges and steamed jasmine rice, for serving
Directions
- In a blender, combine the garlic with the shallot, ginger, turmeric, jalapeño, lemongrass, salt, fish sauce and curry paste and blend until combined.
- In a medium saucepan, warm the canola oil over medium heat. Add the purée and cook, stirring constantly, until fragrant and slightly browned, about 5 minutes. Reduce the heat to medium-low and add the sugar and cilantro stems. Cook, stirring frequently, for 5 minutes. Add the coconut milk and 1 cup of water and simmer for 15 minutes.
- Let the curry broth cool slightly, then transfer to the blender and purée until smooth, working in batches if necessary. Strain the broth through a fine mesh strainer back into the saucepan. Stir in the lime juice.
- Add the snapper and mussels to the saucepan. Cover and simmer over medium heat until the snapper is cooked through and the mussels open, about 6 minutes. Remove the saucepan from the heat.
- Divide the seafood and broth among 4 bowls. Garnish with the cilantro leaves and serve immediately with lime wedges and steamed rice.