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Coconut Curry Mussels

Author: Gaby Dalkin

Ingredients

  • 3 pounds black mussels rinsed well
  • 2 tablespoons coconut oil
  • 1/2 yellow onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 3 cloves garlic sliced
  • 1 teaspoon red pepper flakes
  • 1 inch fresh ginger peeled and roughly chopped
  • 4 tablespoons green curry paste
  • 1 14- oz can coconut milk
  • 1 tablespoon fish sauce
  • 2 limes – 1 juiced the other cut into wedges for serving
  • fresh cilantro

Instructions

  • Clean the mussels and remove the beard.
  • In a large skillet, heat the coconut oil over medium high heat. Add the onions and red bell pepper and sauté for 2 minutes. Add the garlic, red pepper flakes and ginger and sauté for 30 seconds more.
  • Add the curry paste to the mixture and stir to combine. Add the coconut milk and fish sauce to the mixture and bring the curry to a simmer and cook for 5 minutes.
  • Add the mussels to the skillet and cover. Shake the pan occasionally and cook for 4-5 minutes until the mussels have all opened. Discard any mussels that didn’t open.
  • Squeeze the lime over the mussels and transfer to serving bowls and serve alongside grilled bread to mop up the excess sauce. Serve with extra lime wedges and fresh cilantro.