My English husband adores this dish since it is hot and curried. Excellent as a starter or a main dish. Reduce the amount of curry paste or ginger for less spicy or hot. For dipping, serve with your favorite crusty bread.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon coconut oil
- ½ red onion, chopped
- 1 tablespoon minced fresh ginger root
- 1 tablespoon green curry paste
- 1 teaspoon green curry paste
- 1 teaspoon lemon zest
- 1 clove garlic, minced, or to taste
- 8 ounces coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon water
- 1 teaspoon water
- 1 lime, juiced
- 1 ½ pounds fresh mussels, scrubbed and debearded
- ¼ cup chopped fresh cilantro
Instructions
- Heat coconut oil in a pan over medium-high heat. Saute onion in the hot oil until softened, 4 to 5 minutes. Add ginger, green curry paste, lemon zest, and garlic. Stir in coconut milk, fish sauce, water, and lime juice. Bring to a vigorous simmer.
- Place mussels in a steamer above simmering sauce; cook until mussels open, 4 to 5 minutes. Remove mussels from heat and place into a large serving bowl.
- Place cilantro into the sauce mixture and cook just until it turns bright green, 30 to 60 seconds. Pour sauce over mussels and serve.
- Mussels may also be cooked directly in the sauce.
Nutrition Facts
| Calories | 386 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 2 g |
| Protein | 33 g |
| Saturated Fat | 15 g |
| Sodium | 869 mg |
| Sugars | 1 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |