Description
This is a spicy curried dish that my English husband loves! Great as an appetizer or as a main dish. For less spicy/hot, reduce ginger and/or curry paste. Serve with your favorite crusty bread for dipping.
Ingredients
- 1 tablespoon coconut oil
- ½ red onion, chopped
- 1 tablespoon minced fresh ginger root
- 1 tablespoon green curry paste
- 1 teaspoon green curry paste
- 1 teaspoon lemon zest
- 1 clove garlic, minced, or to taste
- 8 ounces coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon water
- 1 teaspoon water
- 1 lime, juiced
- 1 ½ pounds fresh mussels, scrubbed and debearded
- ¼ cup chopped fresh cilantro
Instructions
- Heat coconut oil in a pan over medium-high heat. Saute onion in the hot oil until softened
- 4 to 5 minutes. Add ginger
- green curry paste
- lemon zest
- and garlic. Stir in coconut milk
- fish sauce
- water
- and lime juice. Bring to a vigorous simmer.
- Place mussels in a steamer above simmering sauce; cook until mussels open
- 4 to 5 minutes. Remove mussels from heat and place into a large serving bowl.
- Place cilantro into the sauce mixture and cook just until it turns bright green
- 30 to 60 seconds. Pour sauce over mussels and serve.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 4