Ingredients
4
4 servings
- •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
- Heat butter in a sauce pan over medium heat. Add shallots and cook until soft, 5 to 7 minutes. Add garam masala, turmeric, bay leaves, and chile pepper and cook until fragrant, about 3 minutes more.
- Add ginger and tomato paste to the saucepan and cook until browned, about 2 minutes. Pour in coconut milk and lime juice. Mix in sugar and black pepper; stir well. Bring to a simmer, about 5 minutes. Taste and adjust salt.
- Add mussels to the saucepan and simmer until all shells open, about 5 minutes. Discard any shells that do not open. Place in a bowl and sprinkle with cilantro.
Nutritional Facts
Per 4 servings
- Calories: 570
- Carbohydrate: 28g
- Fat: 32g
- Fiber: 2g
- Protein: 46g
- Sugar: 4g
Related Recipes
Thai Steamed Mussels
Curried Mussels
Mussels au Gratin
Patti's Mussels a la Mariniere
Mussels Mariniere
Amazing Mussels
Grilled Mussels with Curry Butter
Mussels Steamed In Beer
Mussels Vinaigrette
Steamed Mussels II
Steamed Mussels I
