Mussels in Lime-Coconut Broth

Sweet, sour, and luscious, this broth is great for simmering shellfish, 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

Ingredients

• 1 tablespoon butter
• ¼ cup chopped fresh cilantro
• 1 teaspoon ground black pepper
• 2 bay leaves
• 1 tablespoon tomato paste
• 1 teaspoon garam masala
• ½ teaspoon ground turmeric
• 2 teaspoons grated fresh ginger
• 1 teaspoon brown sugar
• ½ cup lime juice
• 1 (13.5 ounce) can coconut milk
• salt as needed
• 1 cup minced shallots
• 1 dried red Thai chile
• 2 pounds mussels, cleaned

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.