Mussels Recipe
coconut tamarind broth, portuguese sausage, green onion, shallots, fresno chili, add avocado 3
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Ingredients
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BREAKFAST brunch
Method
BREAKFAST brunch
- 1
Prepare mussels
Rinse mussels under cold running water and scrub off any beards. Discard any that are cracked or do not close when tapped.
- 2
- 3
Cook sausage and chili
Add Portuguese sausage slices and Fresno chili; cook until the sausage begins to render fat and the chili softens, about 2-3 minutes.
- 4
Make tamarind-coconut broth
Stir in tamarind paste and hot water, then pour in coconut milk. Bring to a gentle simmer.
- 5
Steam mussels
Add mussels to the simmering broth. Cover the pot and cook until mussels open, about 6-8 minutes. Discard any mussels that remain closed.
- 6
Season and finish broth
Stir in chopped green onions. Taste broth and season with salt, pepper, and lime juice as desired.
- 7
Serve with avocado garnish
To serve, ladle mussels and broth into bowls. Top with avocado slices and additional green onions.
- 8
Optional accompaniment
Serve immediately with crusty bread or rice if desired.
