Mussels in Lime-Coconut Broth

Ingredients

• tablespoon butter
• cup minced shallots
• teaspoon garam masala
• 1/2 teaspoon ground turmeric
• bay leaves
• dried red Thai chile
• teaspoon sgrated fresh ginger
• tablespoon tomato paste
• (13.5 ounce) can coconut milk
• 1/2 cup lime juice
• teaspoon brown sugar
• teaspoon ground black pepper
• salt as needed
• 1/4 cup chopped fresh cilantro
• pound smussels, cleaned

Instructions

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. 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. 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.

Tips

You can use fresh or frozen mussels.