Roasted Mussels in Spicy Coconut Broth

Name: Roasted Mussels in Spicy Coconut Broth
Ingredients: 2 tablespoons coconut oil; ¼ cup cilantro, chopped; 3 pounds mussels, scrubbed and de-bearded; 2 shallots, chopped; 3 teaspoons fresh ginger, minced; 4 garlic cloves, sliced; 2 red chili peppers, de-seeded and chopped; 1 can coconut milk; 2 tablespoons fish sauce; 1 tablespoon coconut sugar; Juice of 2 limes

Preparation info

Difficulty
Easy

Appears in

Eating Well to Win

By Richard Ingraham

Published 2017

About

Ingredients

2 tablespoons coconut oil
2 shallots, chopped
3 teaspoons fresh

Fish course
Dinner
Pescatarian
Gluten-free

Method

Heat the coconut oil in a large pot over medium-high heat.
Add the shallots, and sauté until translucent.
Add the ginger, garlic and peppers, and stir until fragrant.
Stir in the coconut milk, fish sauce, sugar and lime juice.
Stir using a wooden spoon to scrape up any browned bits that have stuck to the bottom of the pot.