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