Mussels With Coconut-curry Sauce |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this recipe while digging through some cookbooks I had laying around. Made it and it is fantastic!!! Serve with crusty bread and you've got yourself a meal. Ingredients:
1 tablespoon oil |
1/2 cup shallot, chopped |
1 tablespoon fresh ginger, plus |
1 teaspoon fresh ginger, diced |
1 tablespoon curry |
1/2 cup white wine |
1 cup clam juice |
2 inches lime peel, chopped |
1 lime, juice of |
3/4 cup coconut milk |
4 lbs fresh mussels, cleaned and debearded |
1/2 cup cilantro, roughly chopped |
Directions:
1. In large stockpot, saute shallots and ginger for 5 minutes.
2. Add curry, saute 2 minutes.
3. Add wine, simmer 4 minutes.
4. Add clam juice, lime zest, and juice, simmer 4 minutes.
5. Add coconut milk, and simmer for 4 minutes.
6. Add mussels, cover pot, and steam 4 minutes, or until all or most mussels are open.
7. With slotted spoon, remove mussels and place into 4 bowls.
8. Discard any mussels that did not open.
9. Add cilantro to broth, cook for 30 seconds, then spoon over mussels into bowls.
10. Serve.
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