Mussels in Lime-Coconut Broth

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Description

Sweet, sour, and luscious, this broth is great for simmering shellfish, poaching your favorite fillet, or even used as a finishing sauce for whole grilled fish.

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

Instructions

  1. Heat butter in a sauce pan over medium heat. Add shallots and cook until soft
  2. 5 to 7 minutes. Add garam masala
  3. turmeric
  4. bay leaves
  5. and chile pepper and cook until fragrant
  6. about 3 minutes more.
  7. Add ginger and tomato paste to the saucepan and cook until browned
  8. about 2 minutes. Pour in coconut milk and lime juice. Mix in sugar and black pepper; stir well. Bring to a simmer
  9. about 5 minutes. Taste and adjust salt.
  10. Add mussels to the saucepan and simmer until all shells open
  11. about 5 minutes. Discard any shells that do not open. Place in a bowl and sprinkle with cilantro.

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings: 4

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