Coconut Curry Mussels

• Gluten free
• Paleo

• Seafood

  • 3 lbs Mussels, black

• Produce

  • 1 Cilantro, fresh
  • 3 cloves Garlic
  • 1 inch Ginger, fresh
  • 2 Limes - 1 juiced
  • 1 Red bell pepper
  • 1/2 Yellow onion

• Canned Goods

  • 1 14-oz can Coconut milk
  • 4 tbsp Green curry paste

• Condiments

  • 1 tbsp Fish sauce

• Baking & Spices

  • 1 tsp Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on whatsgabycooking.com

Ingredients

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

Directions

• 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, red pepper flakes and ginger and sauté for 30 seconds more.
• Add 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 the mussels to the skillet and cover. Shake the pan occasionally and cook 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 up the excess sauce. Serve with extra lime wedges and fresh cilantro.