Recipe By Drew Miller
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.
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