Mussels in Lime-Coconut Broth
Description
Sweet, sour, and luscious, this broth is great for simmering mussels, poaching your favorite fillet, or even used as a finishing sauce for whole grilled fish.
Ingredients
•
1 tablespoon butter
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1 cup minced shallots
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1 teaspoon garam masala
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1/2 teaspoon ground turmeric
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2 bay leaves
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1 dried red Thai chile
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2 teaspoons grated fresh ginger
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1 tablespoon tomato paste
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1 (13 1/2 ounce) can coconut milk
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1/2 cup lime juice
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1 teaspoon brown sugar
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1 teaspoon ground black pepper
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salt as needed
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1/4 cup chopped fresh cilantro
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2 pounds mussels, cleaned
Directions
1
Heat butter in a sauce pan over medium heat. Add shallots and cook until soft, 5 to 7 minutes. Add garam masala, turmeric, bay leaves, and chile pepper and cook until fragrant, about 3 minutes more.
2
Add ginger and tomato paste to the saucepan and cook until browned, about 2 minutes. Pour in coconut milk and lime juice. Mix in sugar and black pepper; stir well. Bring to a simmer, about 5 minutes. Taste and adjust salt.
3
Add mussels to the saucepan and simmer until all shells open, about 5 minutes. Discard any shells that do not open. Place in a bowl and sprinkle with cilantro.