Mussels in Lime-Coconut Broth

Mussels in Lime-Coconut Broth

Sweet, sour, and luscious, this broth is great for simmering mussels, poaching your favorite fillet, or even used as a finishing sauce for whole grilled fish.

Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
570 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Step 3
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.

Ingredients

  • 1 tablespoon butter
  • 1 teaspoon ground black pepper
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 1 teaspoon garam masala
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon brown sugar
  • 1 (13.5 ounce) can coconut milk
  • salt as needed
  • 1 cup minced shallots
  • 1 dried red Thai chile
  • 2 pounds mussels, cleaned
  • 0.5 teaspoon ground turmeric
  • 0.25 cup chopped fresh cilantro
  • 0.5 cup lime juice

Categories

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