Mussels and Shrimp Coconut Curry - Silverado Vineyards

Ingredients

• 1-2 Tbsp. peanut oil
• 1 Tbsp. garlic, minced or chopped
• 2-3 shallots, chopped
• 2 Tbsp. green onion/scallion, thinly sliced
• 2 (13.5-14 oz) cans of coconut milk
• 1-2 cups seafood stock or broth
• 2 Tbsp. ginger, minced
• 1 Tbsp. fish sauce
• ¼ cup fresh lime juice or one fresh lime, squeezed
• 1-2 Tbsp. yellow curry powder
• ¼ tsp. chili powder
• 1 Tbsp. soy sauce
• Lemongrass to taste (grated fresh is better!)
• 1-2 Tbsp sesame oil
• 1 lb. fresh, peeled shrimp
• 1 lb. fresh mussels
• Salt & pepper to taste
• Chili peppers/flakes or hot sauce (to taste)
• Fresh Cilantro, chopped (garnish, to taste)
• 1 ½ cup dry Jasmine rice OR 1, 12 oz package frozen riced cauliflower
• 1 Tbsp. coconut oil
• 1 tsp. salt