Mussels with Curry Coconut Butter

By ChefJason

Ingredients

• Mussels 2-3 lbs
• Green Curry Paste 1/4 cup
• Sesame Oil 1/2 cup
• Ginger 2 Tbsp
• Garlic 2 Tbsp
• Shallot, Sliced 1 cup
• Fish Sauce 2 Tbsp
• Lime Juice 2 Tbsp
• Coconut Milk 1 can
• Soy Sauce 2 oz
• Sugar 2-3 Tbsp

Preparation

Step 1

1.Place the mussels with the sesame oil and curry paste in a hot stainless steel rondo with a tight fitting lid.
2.Place on high heat and cook, remove the lid and stir the mussels occasionally.
3.Remove the mussels as they start to open and hold hot
4.Once all of the mussels are cooked, add the ginger, garlic and shallot, and cook until they wilt.
5.Add the remaining liquid and seasonings and reduce by half to thicken and intensify the flavor
6.Adjust the flavoring, and add the mussels back to the sauce to coat the mussels
7.Garnish can include green onion, cilantro, peanuts, cashews, etc. and serve.

SAFETY NOTE- Mussels shells should be tightly closed before cooking. If they are open, tap the front of the shells a few times. If they start to close on their own, they're still alive and safe to eat. Any that hang loosely open and/or do not respond to tapping, are dead, and unsafe to eat. Discard.