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Mussels in Lime-Coconut Broth
Mussels in Lime-Coconut Broth
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Versatile and flavorful broth perfect for mussels, poaching fish, or as a finishing sauce for grilled fish.
Ingredients:
  • 1 tablespoon butter
  • 1 cup minced shallots
  • 1 teaspoon garam masala
  • 0.5 teaspoon ground turmeric
  • 2 bay leaves
  • 1 dried red Thai chile
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon tomato paste
  • 1 (13.5 ounce) can coconut milk
  • 0.5 cup lime juice
  • 1 teaspoon brown sugar
  • 1 teaspoon ground black pepper
  • salt as needed
  • 0.25 cup chopped fresh cilantro
  • 2 pounds mussels, cleaned
Instructions:
  • In a saucepan over medium heat, melt butter until sizzling. Sauté shallots until tender, approximately 5-7 minutes. Stir in garam masala, turmeric, bay leaves, and chile pepper, and cook until aromatic, around 3 minutes.
  • In a saucepan, lightly brown ginger and tomato paste for about 2 minutes. Add coconut milk and lime juice, then incorporate sugar and black pepper, stirring until well combined. Simmer for approximately 5 minutes. Taste the sauce and adjust salt to your liking before serving.
  • Simmer mussels in saucepan until all shells open, about 5 minutes. Discard any unopened shells, then plate and garnish with cilantro.

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