Embark on a culinary journey with this exquisite dish where the oceanic freshness of mussels meets the vibrant tang of lime and the creamy richness of coconut. A symphony of sweet, sour, and savory notes that will tantalize your taste buds.

Follow The Directions

01

Step

Melt butter in a large saucepan or Dutch oven over medium heat. Add the shallots and sauté until softened and translucent, about 5-7 minutes.

02

Step

Add the garam masala, turmeric, bay leaves, and crushed Thai chile. Cook, stirring constantly, until fragrant, about 2-3 minutes.

03

Step

Stir in the grated ginger and tomato paste. Cook, stirring frequently, until the tomato paste deepens in color and begins to caramelize, about 2 minutes.

04

Step

Pour in the coconut milk and lime juice. Stir in the brown sugar and black pepper. Bring the mixture to a gentle simmer, stirring occasionally, about 5 minutes. Taste and adjust seasoning with sea salt as needed.

05

Step

Add the cleaned mussels to the saucepan. Cover tightly and simmer until all the mussels have opened, about 5-7 minutes. Discard any mussels that do not open after this time.

06

Step

Divide the mussels and broth among bowls. Garnish generously with fresh cilantro and serve immediately.

For a richer broth, use full-fat coconut milk.
Adjust the amount of Thai chile to your spice preference. For less heat, remove the seeds before crushing.
Serve with crusty bread to soak up the delicious broth.
Ensure mussels are thoroughly cleaned before cooking. Discard any that are open before cooking.
If fresh bay leaves aren't available, 1 teaspoon of dried bay leaves can be substituted.

Adelbert Auer

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