Spicy Coconut Curry Mussels

Ingredients

• 2 lbs (900g) fresh mussels, cleaned and debearded
• 1 tbsp coconut oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 1 tbsp fish sauce
• 1 tsp brown sugar
• Juice of 1 lime
• 1/2 cup fresh cilantro, chopped
• Fresh red chili slices (optional, for garnish)

Instructions

1. Heat coconut oil in a large pot over medium heat. Add onion and sauté until soft, about 3–4 minutes.

2. Add garlic and ginger, and cook for another minute until fragrant.

3. Stir in red curry paste and cook for 1 minute to release the flavors.

4. Pour in coconut milk, fish sauce, and brown sugar. Stir to combine and bring to a gentle simmer.

5. Add mussels to the pot, cover with a lid, and steam for 5–7 minutes, or until mussels open. Discard any that remain closed.

6. Remove from heat and stir in lime juice and chopped cilantro.

7. Serve hot with fresh chili slices on top and crusty bread or steamed rice on the side.

Notes

• Always discard unopened mussels after cooking
• For a richer flavor, add a splash of white wine before steaming
• Can be made mild by reducing or omitting the curry paste