Curried Mussels

1. 1

   In a food processor, combine the cumin, tomato, cilantro, ginger, and chiles. Turns out, I had a really big tomato and so it mostly tinted the curry paste red, but the recipe was originally green curry based, so hence the subjective coloring. Set mixture aside.

2. 2

   Heat dutch oven under medium high heat and add oil. When oil is shimmering and hot, add onions and cook until soft and translucent, about 5 minutes or so. Add the curry paste and cook for about 5 minutes longer. Add in coconut milk and stir. If too thick, add water to thin mixture out. Season with salt and pepper to taste.

3. 3

   Bring mixture to a boil and add mussels. Mix well, making sure mussels are well coated with curry sauce. Cover mixture, lower heat to a simmer, and steam mussels for about 5 minutes, or until all of the shells have opened. Discard any shells that have not opened.

4. 4

   Serve in a large bowl with pieces of a nice baguette.

* Per serving · 4 servings · Values may vary.

No additional tips available.