Mussels In Lime-Coconut Broth
They are quite reasonable, and cooked this way, i think, very delicious.
Recipe Summary Mussels In Lime-Coconut Broth
Sweet, sour, and luscious, this broth is great for simmering shellfish, poaching your favorite fillet, or even used as a finishing sauce for whole grilled fish.Ingredients | Frozen Mussels Recipe No Shell1 tablespoon butter1 cup minced shallots1 teaspoon garam masala½ teaspoon ground turmeric2 bay leaves1 dried red Thai chile2 teaspoons grated fresh ginger1 tablespoon tomato paste1 (13.5 ounce) can coconut milk½ cup lime juice1 teaspoon brown sugar1 teaspoon ground black peppersalt as needed¼ cup chopped fresh cilantro2 pounds mussels, cleanedDirectionsHeat 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.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.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.You can use fresh or frozen mussels.Info | Frozen Mussels Recipe No Shellprep: 10 mins cook: 20 mins total: 30 mins Servings: 4 Yield: 4 servings
TAG : Mussels In Lime-Coconut BrothSeafood, Shellfish, Mussels,
Images of Frozen Mussels Recipe No Shell
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