Recipe By Drew Miller
Rating
Published Apr 9th
Prep 10m Cook 20m Additional - Ready In 30m
Servings 4 servings Calories 569.6

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.

Recipe Ingredients

  • 1 tablespoon butter
  • 1 cup minced shallots
  • 1 teaspoon garam masala
  • ½ teaspoon ground turmeric
  • 2 bay leaves
  • 1 dried red Thai chile
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon tomato paste
  • 1 (13.5 ounce) can coconut milk
  • ½ cup lime juice
  • 1 teaspoon brown sugar
  • 1 teaspoon ground black pepper
  • salt as needed
  • ¼ cup chopped fresh cilantro
  • 2 pounds mussels, cleaned

Cooking Directions

  1. 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. 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. 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.

Nutrition Facts

  • Calories 569.6
  • Carbohydrate 28.2 g
  • Cholesterol 106.9 mg
  • Fat 31.6 g
  • Fiber 2.2 g
  • Protein 45.7 g
  • Saturated Fat 21.5 g
  • Sodium 766.7 mg
  • Sugar 3.5 g

Chef's Notes

You can use fresh or frozen mussels.
No review yet, please check back later or create your own review

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more