This is a spicy curried dish that my English husband loves! Great as an appetizer or as a main dish. For less spicy/hot, reduce ginger and/or curry paste. Serve with your favorite crusty bread for dipping.
- Serves: 4 persons
- 1tablespoon coconut oil
- ½red onion, chopped
- 1tablespoon minced fresh ginger root
- 1tablespoon green curry paste
- 1teaspoon green curry paste
- 1teaspoon lemon zest
- 1clove garlic, minced, or to taste
- 8ounces coconut milk
- 1tablespoon fish sauce
- 1tablespoon water
- 1teaspoon water
- 1lime, juiced
- 1½ pounds fresh mussels, scrubbed and debearded
- ¼cup chopped fresh cilantro
Step 1Heat coconut oil in a pan over medium-high heat. Saute onion in the hot oil until softened, 4 to 5 minutes. Add ginger, green curry paste, lemon zest, and garlic. Stir in coconut milk, fish sauce, water, and lime juice. Bring to a vigorous simmer.
Step 2Place mussels in a steamer above simmering sauce; cook until mussels open, 4 to 5 minutes. Remove mussels from heat and place into a large serving bowl.
Step 3Place cilantro into the sauce mixture and cook just until it turns bright green, 30 to 60 seconds. Pour sauce over mussels and serve.