Coconut Curry Mussels

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 inches fresh ginger, peeled
• 4 garlic cloves, halved
• 1/2 cup water
• 1 tablespoon extra virgin olive oil
• 2 large spanish onions, coarsely chopped
• 4 jalapenos, halved seeded and thinly sliced
• 2 stalks lemongrass, inner bulb only, thinly sliced crosswise
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 (12 ounce) can evaporated skim milk
• 1/2 cup unsweetened coconut milk
• 3 lbs mussels, scrubbed and debearded
• 2 tablespoons fresh lime juice
• kosher salt
• 1/3 cup coarsely chopped fresh cilantro
• lime wedge, for serving

Recipe

• 1 in a mini-food processor, coarsely chop the ginger and garlic. add the water and process until almost smooth.
• 2 heat the oil in a large enameled cast-iron casserole. add the onions, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes.
• 3 add the jalapeños, lemongrass, cumin, coriander, turmeric and the garlic and ginger puree and cook, stirring, for 2 minutes.
• 4 stir in the evaporated milk and coconut milk and bring to a simmer. remove from the heat and let stand for at least 30 minutes or for up to 4 hours.
• 5 bring the curry broth to a boil. stir in the mussels, cover and cook over moderate heat just until the mussels open, about 7 minutes; discard any that don't open.
• 6 stir in the lime juice and season with salt. spoon the mussels and their broth into shallow bowls, sprinkle with the cilantro and serve with lime wedges.