Malabar Mussels

Name: Malabar Mussels
Ingredients: 3 tablespoons canola oil; 6 garlic cloves, thinly sliced; 2 small Thai green chili or 1 serrano pepper, thinly sliced; ginger, peeled and thinly sliced; 2 teaspoons malabar masala; 3 plum tomatoes, chopped; 1 (14 ounce) can coconut milk; kosher salt, to taste; 2 1/2 lbs mussels, debearded and scrubbed; 1/4 cup roughly chopped cilantro; cooked white rice, for serving (optional); 1/2 small red onion, thinly sliced

12 ingredients

2 steps

Ingredients

3 tablespoons canola oil
6 garlic cloves, thinly sliced
2 small Thai green chili or 1 serrano pepper, thinly sliced
ginger, peeled and thinly sliced
2 teaspoons malabar masala
3 plum tomatoes, chopped
1 (14 ounce) can coconut milk
kosher salt, to taste
2 1/2 lbs mussels, debearded and scrubbed
1/4 cup roughly chopped cilantro
cooked white rice, for serving (optional)
1/2 small red onion, thinly sliced

Directions

1

Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic, chiles, ginger, and onion until golden, 4-6 minutes. Add masala and tomatoes; cook, stirring occasionally, until tomatoes begin to break down, 5-7 minutes.
2

Add coconut milk, salt, and 1/4 cup water; boil. Add mussels; cook covered, and occasionally shaking pan, until all mussels are opened, about 5 minutes. Garnish with cilantro; serve with rice, if you like.