Author Notes
Steamed mussels in coconut curry broth —Oh Sweet Day!
Ingredients
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3 pounds
mussels
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3 tablespoons
coconut oil
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3 pieces
garlic cloves, sliced
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1 piece
onion, diced
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2 pieces
roma tomatoes, diced
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1/4 teaspoon
salt
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1/4 teaspoon
freshly ground black pepper
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2 tablespoons
red curry paste
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1 3/4 cups
coconut milk
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1/4 cup
chicken broth
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1 cup
Italian parsley, chopped
Directions
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Clean and scrub the mussels. Remove the beards. Discard any open ones.
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In a large stockpot, heat oil over medium heat, sautee garlic and onion until fragrant. Add tomatoes, salt and pepper, and cook for another 2 minutes until tomatoes are softened.
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Add curry paste, stir until it’s well distributed.
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Add coconut milk and broth, continue cooking until the mixture is smooth and starts simmering.
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Toss in mussels. Cover the pan and steam the mussels until they open, about 3 to 5 minutes. Shake the pan occasionally to help them cook.
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Check the mussels. Discard those unopened ones. Arrange the mussels on a serving plate. Garnish with parsley. Serve with toasted French bread.
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