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Coconut Curry Mussels

Consider me mildly obsessed with Halloween. It'due south non a fully blown obsession quite yet, just I'chiliad pretty excited nearly this week. Generally because it involves these Coconut Curry Mussels, spooky dinner parties, and lots and lots of chocolate!

Coconut Curry Mussels

But my obsession ends at mild. I'm not i for those farthermost haunted houses where you're locked up for hours and there's no safe word. Seeing zombies freaks me out.  Plus, my parents live in a different land, and I can't simply get-go screaming and they'll come up to rescue me. (yes, I realize I'1000 28 years old and I still need my parents to calm me downwardly after scary movies #sorrynotsorry)

After last weeks Dip Party the natural next pace is Coconut Curry Mussels. Obviously, right? If I run into anything with a kokosnoot curry sauce on a menu, there's a high percentage that it'south coming my way. I'd lick my bowl clean if it was the lady similar thing to practise, or but have a giant piece of grilled bread and sop up any and all of the deliciousness involved here! So here ya go… an like shooting fish in a barrel way to bring the Coconut Back-scratch Mussels home!

Kokosnoot Curry Mussels

  • 3 pounds black mussels rinsed well
  • 2 tablespoons coconut oil
  • 1/2 xanthous onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 3 cloves garlic sliced
  • 1 teaspoon carmine pepper flakes
  • i inch fresh ginger peeled and roughly chopped
  • 4 tablespoons green curry paste
  • 1 14- oz can coconut milk
  • 1 tablespoon fish sauce
  • two limes – 1 juiced the other cut into wedges for serving
  • fresh cilantro

  • Make clean the mussels and remove the beard.

  • In a large skillet, heat the coconut oil over medium high heat. Add the onions and red bell pepper and sauté for 2 minutes. Add the garlic, cerise pepper flakes and ginger and sauté for 30 seconds more.

  • Add together the curry paste to the mixture and stir to combine. Add the coconut milk and fish sauce to the mixture and bring the curry to a simmer and cook for 5 minutes.

  • Add together the mussels to the skillet and encompass. Shake the pan occasionally and melt for 4-5 minutes until the mussels have all opened. Discard any mussels that didn't open.

  • Squeeze the lime over the mussels and transfer to serving bowls and serve alongside grilled bread to mop upwardly the excess sauce. Serve with extra lime wedges and fresh cilantro.

Photograph past Matt Armendariz / Food Styling past Adam Pearson / Recipe by What's Gaby Cooking

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Source: https://whatsgabycooking.com/coconut-curry-mussels/