A delightful blend of tender mussels cooked in a rich coconut curry broth, infused with zesty lime and aromatic spices, perfect for seafood lovers.
Ingredients
1 can coconut milk
2 tablespoons lime juice
1/2 cup white wine
2 tablespoons curry paste
3 cloves garlic
1 tablespoon fish sauce
1 teaspoon sugar
2 pounds mussels
1/4 cup cilantro
Method
In a spacious saucepan, combine creamy coconut milk, zesty lime juice, a splash of white wine, aromatic curry paste, minced garlic, savory fish sauce, and a touch of sugar. Mix thoroughly until all ingredients are well blended.
Bring the mixture to a vigorous boil, then reduce the heat and let it simmer for about 2 minutes to deepen the flavors.
Introduce the mussels into the pot, cover it with a lid, and cook while gently stirring from time to time, allowing 5 to 8 minutes for the mussels to open up.
After cooking, take the pot off the heat and discard any mussels that remain closed.
Serve the mussels along with the rich broth in a bowl, garnished with freshly chopped cilantro for a burst of freshness.
