Curry Coconut Mussels - Gluten Free Optional
Leave this field empty
Monday, June 15, 2015
By Brinda
Ingredients:
2 tablespoons canola or any neutral oil 1/2 onion chopped
3 cloves garlic chopped
1 inch piece ginger chopped
3 sprigs fresh thyme or 1 teaspoon dried 1 jalapeño sliced in half
1 tablespoon tomato paste
1 1/2 tablespoon curry powder
1 16oz can coconut milk 1/2 teaspoon sugar
zest of one lime
1 teaspoon salt
1/2 teaspoon pepper
2 dozen mussels or any other shellfish or fish you like
4 tablespoons cilantro or parsley
Directions:
1. Heat pan for a few minutes and then add oil
2. Add onions and 1/2 teaspoon salt and let render for 10 min on med low heat 3. Add garlic and ginger and continue on med low for 5 min
4. Add curry powder and continue to cook for another 3 min
5. Add thyme and jalapeño cook for 2 min
6. Add tomato paste and cook for 10 min on low heat
7. Add sugar, coconut milk, lemon zest, salt and pepper bring to a boil
8. Add shellfish until they are opened
9. Add parsley or cilantro to finish