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Cooking 101
Garlic, ginger, and coconut are the starring flavors in this 15-minute mussel curry.
Chef Tip: Discard any mussels that do not open while cooking- they are not safe to eat!
Coconut oil
4 cloves garlic, minced
½ inch knob ginger, finely grated
1 (15 oz.) can of coconut milk
1.5 lb. mussels, washed and debearded
Salt
Juice of a lime
½ bunch cilantro, chopped
Heat a generous glug of coconut oil over medium-high heat in a shallow Dutch oven or braiser and add in the garlic and ginger. Sauté the aromatics until they are fragrant. Sauté the aromatics until they are fragrant
Squeeze in ½ a pouch of the Coconut Cashew sauce and let it bubble away for a couple of seconds
Reduce the heat and add in the coconut milk and bring it to a gentle simmer
Add the mussels and a pinch of salt and shut the pot with a lid allowing the mussels to steam and cook until they are fully open
Add the lemon juice, cilantro and serve immediately
A silky, Thai-inspired squeeze loaded with fresh ginger, zesty lemongrass, makrut lime leaves, and creamy coconut milk. Drizzle it on everything—yep,…
This recipe would also pair with our Edamame Green Goddess
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
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