Coco-Curried Mussels
About:
A delicious mussel recipe adapted from Lucky Peach's recipe.
Total Time:
20 minutes
Prep Time:
10 minutes
Cook Time:
10 minutes
Ingredients:
2 lbs mussels, cleaned & rinsed
3 tbsp Thai green curry paste
1 can (14 oz) lite coconut milk
1 tbsp canola oil
1 tbsp plam, raw, or light brown sugar
1 tbsp fish sauce
1/2 cup cilantro, chopped
1 small green chili, thinly sliced
Salt to taste
Lime wedges, as desired
Crusty baguette, for serving
Directions:
Heat oil in a saucepan (4 quart) over medium heat.
Add curry paste to the saucepan and fry for about 1 minute until fragrant.
Mix in the coconut milk and sugar. Stir well and bring to a simmer.
Place the mussels in the saucepan with a little salt and fold once or twice to coat. Cover pan tightly with a lid and simmer for 6-8 minutes until the mussels open. Remove mussels that do not open.
Add the fish sauce and stir.
Garnish with cilantro and sliced chili. Serve with lime wedges and crusty bread.
Serves:
2-4
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