Thai Coconut Mussel Curry By Samantha Ferraro

Name: Thai Coconut Mussel Curry By Samantha Ferraro
Ingredients: 2 pounds mussels; 2 tablespoons coconut oil; 1 medium sized shallot diced; 2 large garlic cloves chopped finely; 1 teaspoon grated or chopped ginger; 3 tablespoons red curry paste; 13 ounces can of full fat coconut milk; 1/2 teaspoon fish sauce; 1 tablespoon brown sugar; 1/4 cup fresh cilantro leaves for garnish; 1/4 cup fresh mint leaves for garnish; 1 lime cut into wedges, for serving

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Place a pot over medium heat and melt the coconut oil. Add the chopped shallot and sauté for 1-2 minutes to soften, then add the ginger and garlic and sauté

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.taylorshellfishfarms.com.

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