Apr 5, 2008
Coconut Mussels
- 2 lb mussels, scrubbed and debearded
- 1 tbsp olive oil
- 1 shallot, minced
- 1" ginger, peeled, minced
- 1 tbsp thai red curry paste
- the zest of half a lime
- the juice of half a lime
- sea salt and cracked pepper
- 1/2 can coconut milk
- 1 cup chicken stock
- 1/2 tsp coriander
- Heat the olive oil in a large pot. Saute the shallot, and the ginger until tender Stir in the in curry paste.
- Add the coconut milk and chicken stock, the zest, and lime juice. Bring to a simmer. Season with salt and pepper.
- Stir in the coriander.
- Add the mussels. Cover and cook on high heat, shaking the pot occaisionally for 5 minutes.
- Discard any mussels that didn't open. Serve with the liquid and some bread.
so delicious. really good sauce comes out of it too–you’ll want to drink it up like a soup