Evenrood's Spicy Mussels Recipe
A coconut milk, jalapeno, and red curry broth
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Mussels
Rinse the mussels under cold water, scrubbing the shells with a brush to remove any debris. Discard any mussels that are open and do not close when tapped.
- 2
Make the Broth
In a large pot, heat a tablespoon of oil over medium heat. Add minced garlic and grated ginger, cooking until fragrant, about 1 minute. Stir in the red curry paste and cook for another minute.
- 3
Add Liquids
Pour in the coconut milk and vegetable broth, stirring to combine. Chop the jalapeno (removing seeds for less heat) and add it to the pot along with the fish sauce. Simmer the broth for about 5 minutes to allow the flavors to meld.
- 4
- 5
Finish and Serve
Remove from heat, squeeze lime juice into the broth, and garnish with fresh chopped cilantro. Serve hot with crusty bread or over rice.