Mussels in Lime-Coconut Broth
Ingredients
- 1 tablespoon butter
- 1 cup minced shallots
- 1 teaspoon garam masala
- ½ teaspoon ground turmeric
- 2 bay leaves
- 1 dried red Thai chile
- 2 teaspoons grated fresh ginger
- 1 tablespoon tomato paste
- 1 (13.5 ounce) can coconut milk
- ½ cup lime juice
- 1 teaspoon brown sugar
- 1 teaspoon ground black pepper
- salt as needed
- ¼ cup chopped fresh cilantro
- 2 pounds mussels, cleaned
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Instructions
- Heat butter in a sauce pan over medium heat. Add shallots and cook until soft, 5 to 7 minutes. Add garam masala, turmeric, bay leaves, and chile pepper and cook until fragrant, about 3 minutes more.
- Add ginger and tomato paste to the saucepan and cook until browned, about 2 minutes. Pour in coconut milk and lime juice. Mix in sugar and black pepper; stir well. Bring to a simmer, about 5 minutes. Taste and adjust salt.
- Add mussels to the saucepan and simmer until all shells open, about 5 minutes. Discard any shells that do not open. Place in a bowl and sprinkle with cilantro.
Source
Original recipe: View Original