even better than the dish I used to order at THAT restaurant that stopped serving it….
Aaaaahhhh muscles. I love them rippling on my man’s beefcake bod…(see yummy pic below!)
Muscles..mmmmm.
Oh wait, I mean, MUSSELS. And for cake, well, uh, check the dessert section of this site! I got distracted.
Where were we? Oh yeah, MUSSELS. One of my favorite meals at one of my (formerly) favorite restaurants is no longer available…after a few disappointing meals in recent months, it’s no longer my go-to spot and shall remain nameless. But, they used to serve an absolutely decadent dish of juicy mussels bathed in a slightly sweet and spicy curried coconut milk. I thought I’d try to recreate it since I no longer have the luxury of ordering it!
Ingredients
- 3 pounds cleaned mussels (toss any with shells that aren't tightly shut)
- 1 Tb butter
- 1 Tb olive oil
- 1 Tb chili paste
- 4 garlic cloves diced
- 1 large shallot diced
- 2 cans full fat coconut milk
- juice from 1/2 lime
- 1 Tb curry powder
- 1 tsp cumin
- 1 tsp coriander
- 2 Tb honey
- 1 Tb fresh ginger
- 1 cup chopped cherry tomatoes
- chopped cilantro for garnish
Instructions
- In a large saucepan (use one that has a lid), saute chopped garlic and shallot in butter and olive oil on medium heat until soft, 5-7 minutes. Add in the 1 Tb of chili paste and stir until fragrant, about a minute. Make sure chopped shallots and garlic are coated with the chili paste. Add in the rest of the ingredients until combined.
- Put mussels in the coconut milk broth, cover the pan and cook on medium heat for 5-8 minutes, until all the mussels are opened. (Discard any that don't open).
- Garnish with some chopped cilantro and serve with crusty bread or coconut rice.
Now it’s time to return focus to the muscles and the beef(cake).
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