Coconut Curry Mussels Recipe

Ingredients

* 2 lbs of mussels, cleaned and debearded
* 1 tablespoon of vegetable oil
* 1 yellow onion, chopped
* 1 thai chili, finely chopped (can substitute good pinch of chili flakes)
* 3 teaspoons of ginger, minced
* 1 1/2 tablespoons of curry powder
* 1/2 cup of chicken broth
* 1 can of coconut milk (13.5 fl. oz.)
* Pinch of salt
* 1 stalk of lemongrass, chopped into four pieces and smashed
* 3 kaffir lime leaves* (optional)
* Chopped cilantro
* Lime wedges

*Kaffir lime leaf: a vital ingredient in Vietnamese, Thai, and Hmong
cuisine; are available in Asian Markets, though many markets now carry
them in the produce aisles to fresh herbs. The tastes is very
distinct and should not be substituted. However, you can create this dish
without the leaves and the mussels will still taste great.
Method

1 Place mussels in a very bowl of cold water hence the mussels will goes
any sand or mud. Permit them to take 10 mins. Drain and repeat. Toss
any mussels which are open because they are dead. Debeard the mussels,
pulling out their byssal threads (aka: their "beards") and place them
in a very bowl of cold water until premade.

2 Heat the oil inside a pan and add the onion and stir for a couple minutes
until they become soft and slightly translucent. Add the chilies,
ginger, and curry powder and stir for a minute until fragrant.

3 Add the chicken broth and reduce half. Add the coconut milk, salt,
lemongrass and kaffir lime leaves if using and provide to your boil. Drain
and add the mussels, reduce heat to medium and cover having a tight
fitting lid. Cook for 6-7 minutes until the mussels open. Discard any
which can be closed because these were dead before cooking. (Some may be
slightly open, if you should debate on whether it's good to consume or
not, toss it.) Spoon mussels into bowls and pour over and done with broth.
Garnish with chopped cilantro and juice from lime wedges.