​Japanese Yellow Curry with Mussels

Serves 4-6

With our latest Ekone additions, we’ve been flexing our muscles by showcasing our mussels. And it’s a good thing we sured up our cans of Mussels in Curry before the winter weather set in so we can help you stir up a comforting bowl of curry over rice.

This rendition of a Japanese classic swaps out chunks of chicken or beef for our Mussels Curry to marry the heartening sauce and can be whipped up any weeknight in less than an hour.

Ingredients:

• 2 tablespoons unsalted butter
• 1 onion, chopped
• 2 garlic cloves, grated
• 1 tablespoon tomato paste
• 2 teaspoons fresh, grated ginger
• 1 large carrot, cut into big chunks
• 1 large potato, pealed and cut into 1 inch cubes
• 2 cups chicken or vegetable broth
• 1 can Ekone Mussels in curry
• 1 tablespoon soy sauce
• ½ of an Asian pear, grated
• 1 package curry bouillon
• 1 cup cooked steamed rice

In a large pot melt your butter over medium heat and caramelize your onion for seven minutes or until the allium becomes translucent and charred in spots. Add the garlic and tomato paste and cook for another three minutes before adding your ginger. Add your carrots and potato, and pour the broth over the vegetables before increasing the heat under the pot to medium-high. Allow the mixture to simmer for 15-minutes or until the carrots and potatoes allow a fork to pierce them all the way through.

Dissolve and stir in the curry bullion and stir until entirely incorporated. Season with your soy sauce, and pear before adding your can of mussels. If the curry is thicker than desired, loosen it with splashes of broth, lower the temperature to low, and allow to simmer for five minutes. Remove from heat and serve over rice.