Mussels With Coconut-Curry Sauce

Name: Mussels With Coconut-Curry Sauce
Ingredients: 1 tablespoon oil; 1/2 cup shallot, chopped; 1 tablespoon fresh ginger, plus; 1 teaspoon fresh ginger, diced; 1 tablespoon curry; 1/2 cup white wine; 1 cup clam juice; 2 inches lime peel, chopped; 1 lime, juice of; 3/4 cup coconut milk; 4 lbs fresh mussels, cleaned and debearded; 1/2 cup cilantro, roughly chopped

12 ingredients

10 steps

Ingredients

1 tablespoon oil
1/2 cup shallot, chopped
1 tablespoon fresh ginger, plus
1 teaspoon fresh ginger, diced
1 tablespoon curry
1/2 cup white wine
1 cup clam juice
2 inches lime peel, chopped
1 lime, juice of
3/4 cup coconut milk
4 lbs fresh mussels, cleaned and debearded
1/2 cup cilantro, roughly chopped

Directions

1

In large stockpot, saute shallots and ginger for 5 minutes.
2

Add curry, saute 2 minutes.
3

Add wine, simmer 4 minutes.
4

Add clam juice, lime zest, and juice, simmer 4 minutes.
5

Add coconut milk, and simmer for 4 minutes.
6

Add mussels, cover pot, and steam 4 minutes, or until all or most mussels are open.
7

With slotted spoon, remove mussels and place into 4 bowls.
8

Discard any mussels that did not open.
9

Add cilantro to broth, cook for 30 seconds, then spoon over mussels into bowls.
10

Serve.