For anybody seeking for a quick, healthy dessert, this dairy-free take on a classic ice cream taste is ideal.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon butter
- 1 cup minced shallots
- 1 teaspoon garam masala
- ½ teaspoon ground turmeric
- 2 bay leaves
- 1 dried red Thai chile
- 2 teaspoons grated fresh ginger
- 1 tablespoon tomato paste
- 1 (13.5 ounce) can coconut milk
- ½ cup lime juice
- 1 teaspoon brown sugar
- 1 teaspoon ground black pepper
- salt as needed
- ¼ cup chopped fresh cilantro
- 2 pounds mussels, cleaned
Instructions
- Heat butter in a sauce pan over medium heat. Add shallots and cook until soft, 5 to 7 minutes. Add garam masala, turmeric, bay leaves, and chile pepper and cook until fragrant, about 3 minutes more.
- Add ginger and tomato paste to the saucepan and cook until browned, about 2 minutes. Pour in coconut milk and lime juice. Mix in sugar and black pepper; stir well. Bring to a simmer, about 5 minutes. Taste and adjust salt.
- Add mussels to the saucepan and simmer until all shells open, about 5 minutes. Discard any shells that do not open. Place in a bowl and sprinkle with cilantro.
- You can use fresh or frozen mussels.
Nutrition Facts
| Calories | 570 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 2 g |
| Protein | 46 g |
| Saturated Fat | 22 g |
| Sodium | 767 mg |
| Sugars | 4 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |