Mussels in Lime-Coconut Broth
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Ingredients for - Mussels in Lime-Coconut Broth

1. Butter - 1 tablespoon
2. Minced shallots - 1 cup
3. Garam masala - 1 teaspoon
4. Ground turmeric - ½ teaspoon
5. Bay leaves - 2
6. Dried red Thai chile - 1
7. Grated fresh ginger - 2 teaspoons
8. Tomato paste - 1 tablespoon
9. Coconut milk - 1 (13.5 ounce) can
10. Lime juice - ½ cup
11. Brown sugar - 1 teaspoon
12. Ground black pepper - 1 teaspoon
13. Salt as needed - 1 teaspoon
14. Chopped fresh cilantro - ¼ cup
15. Mussels, cleaned - 2 pounds

How to cook deliciously - Mussels in Lime-Coconut Broth

1. Stage

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.

2. Stage

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.

3. Stage

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.