Mussels in Curry-Coconut Broth Recipe

Ingredients:

• 1 Tbsp Metropolitan Market coconut oil
• 2 Tbsp Thai green or red curry paste
• 1 large garlic clove, peeled and smashed
• 1 Fresno chile pepper, thinly sliced crosswise
• 1 (14 oz) can coconut milk
• 2 Tbsp fish sauce
• 1 Tbsp light brown sugar
• 2 pounds mussels, scrubbed and de-bearded*
• 1/4 cup cilantro, roughly chopped
• 1 lime, quartered
• Crusty baguette

Directions:

1. Heat a large saucepan over medium heat. Add coconut oil and once melted, add curry paste, garlic, and Fresno chile. Cook, stirring often, until fragrant, about 3 minutes.
2. Add the coconut milk, increase heat to medium-high and bring mixture to a simmer, stirring to incorporate curry paste into the coconut milk.
3. Once simmering, stir in fish sauce and sugar. Add mussels, cover pan and simmer until mussels open, about 5 minutes.
4. Transfer mussels and broth to a large shallow serving dish, discarding any mussels that haven’t opened. Garnish with chopped cilantro and serve with lime quarters and crusty bread for soaking up broth.
5. *To remove the beard, the filament that attach mussels to rocks, hold the mussel upright and use your fingers to pull the beard firmly down towards the hinge. De-beard mussels just before cooking.