This dish is a simple take on mussels which is very easy to prepare. The broth is super flavorful with curry powder with a splash of coconut milk. Great as an appetizer.
1/2 pound per serving
2 pounds of cleaned mussels
1 tablespoon of coconut oil, unrefined
2 cloves of garlic, minced
2 tablespoons of fresh grated ginger
1 small red onion, chopped
1 small habanero pepper, minced (seeds removed)
1/2 tablespoon of Jamaican curry powder
1 tablespoon of coconut sugar
1/4 cup of dry white wine
2 cups of chicken broth
1/4 cup of full fat coconut milk
Juice of 1 lime
In a large pot or dutch oven, add the coconut oil over medium high heat.
Add the garlic, ginger and onion until lightly browned for 2-3 minutes.
Add in the habanero pepper,curry powder and coconut sugar and cook for another minute.
Add in the white wine to deglaze the pan and cook for another couple of minutes.
Add in the broth and coconut milk and bring to a boil. Then add the mussels and stir the mixture so that it coats the mussels.
Cover the pot and reduce to a simmer and cook for 8-10 minutes or until the mussels open up. Discard any that do not open.
To finish, squeeze fresh lime juice into the pot and stir again. Serve.
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