Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, diced
- 6 cloves garlic, thinly sliced
- 1 fresh red chili, thinly sliced
- 1 thumb-size piece ginger, peeled and thinly sliced
- 2 teaspoons garam masala or curry spice
- 3 roma tomatoes, chopped
- 1 pointed red pepper, sliced
- 1 x 400 ml can organic coconut milk
- sea salt to taste
- 2 kg fresh mussels, scrubbed and debearded
- 1 small bunch cilantro, chopped
- 1/2 small red onion, thinly sliced
- Lime wedges
To serve:
- Steamed rice or bread or dipping into sauce
Instructions
- In a large saucepan, heat the oil over medium-high heat. Cook the garlic, chili, ginger, and onion until golden, 5–6 minutes. Add the garam masala (or curry spice) and tomatoes; cook, stirring occasionally, until tomatoes begin to soften, 5–7 minutes.
- Add the coconut milk, salt, and 1/4 cup water. Bring to a boil. Add mussels; cook covered with a lid, stirring after 3 minutes, and occasionally shaking the pot, until all mussels are opened, about 5-6 minutes. Garnish with cilantro and red onions; serve with lime wedges and rice (or bread for dipping), if desired. Enjoy!
Nutrition
Notes
- See above for tips on buying, cleaning and cooking fresh mussels!