Description
A delightful dish of fresh mussels cooked in a fragrant coconut milk broth with Thai flavors, perfect for any occasion.
Ingredients
- 1 lb. fresh mussels, cleaned and rinsed
- 1 tbsp olive oil
- 1/4 cup yellow onion, diced
- 1 red bell pepper, diced
- 1-2 cloves garlic, minced
- 1 tsp ginger paste
- 1 (14 oz.) can full-fat coconut milk
- 1 tbsp red Thai curry paste
- Juice of 1/2 lime
- Salt and pepper to taste
- Chopped cilantro to taste
- Chopped green onion to taste
Instructions
- Discard any cracked or opened mussels.
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and red bell pepper, seasoning with salt and pepper.
- Cook for about 7-8 minutes until softened.
- Introduce the minced garlic and stir for 30 seconds.
- Pour in the coconut milk, add the red Thai curry paste, lime juice, ginger paste, and season to taste.
- Bring to a rolling boil to meld flavors.
- Add the cleaned mussels into the pot and stir to combine.
- Cover the pot and steam for about 4-5 minutes, removing mussels as they open.
- Serve in a large bowl, garnished with green onion and cilantro.
Notes
Serve with warm crusty bread or jasmine rice for a complete meal. Ensure mussels are fresh and discard any that do not open during cooking.
