Ingredients
1 tablespoon oil
1/2 cup shallot, chopped
1 tablespoon fresh ginger, plus
1 teaspoon fresh ginger, diced
1 tablespoon curry
1/2 cup white wine
1 cup clam juice
2 inches lime peel, chopped
1 lime, juice of
3/4 cup coconut milk
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In large stockpot, saute shallots and ginger for 5 minutes. Add curry, saute 2 minutes. Add wine, simmer 4 minutes. Add clam juice, lime zest, and juice, simmer 4 minutes. Add coconut milk, and simmer for 4 minutes. Add mussels, cover pot, and steam 4 minutes, or until all or most mussels are open. With slotted spoon, remove mussels and place into 4 bowls. Discard any mussels that did not open. Add cilantro to broth, cook for 30 seconds, then spoon over mussels into bowls. Serve.
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Malaysian laksa paste — rich coconut curry noodle soup base
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Smoked mussels — appetizer, pasta, rice, charcuterie boards
Full-fat coconut milk — curries, soups, desserts, ice cream