Name: Mussels in Lime-Coconut Broth
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Butter - 1 tablespoon; Minced shallots - 1 cup; Garam masala - 1 teaspoon; Ground turmeric - ½ teaspoon; Bay leaves - 2; Dried red Thai chile - 1; Grated fresh ginger - 2 teaspoons; Tomato paste - 1 tablespoon; Coconut milk - 1 (13.5 ounce) can; Lime juice - ½ cup; Brown sugar - 1 teaspoon; Ground black pepper - 1 teaspoon; Salt as needed - 1 teaspoon; Chopped fresh cilantro - ¼ cup; Mussels, cleaned - 2 pounds

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.