Ingredients
4
4 servings
- •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.
Nutritional Facts
Per 4 servings
- Calories: 386
- Carbohydrate: 16g
- Fat: 21g
- Fiber: 2g
- Protein: 33g
- Sugar: 1g
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