Mussels in Lime-Coconut Broth recipe

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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

Nutrition Info

569.6 calories
carbohydrate: 28.2 g
cholesterol: 106.9 mg
fat: 31.6 g
fiber: 2.2 g
protein: 45.7 g
saturatedFat: 21.5 g
servingSize: -
sodium: 766.7 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

Recipe Yield

4 servings

Recipe Note

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.

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