Coconut Curry Mussels
Skill Level: Medium
Prep Time: 10 minutes
Cook Time: about 1 hour, 10 minutes
Chill Time: N/A
Serving Size: 10-15 mussels and 1/4 cup of sauce
Yield: 4-6 servings
Ingredients
Sauce
• ½ cup Magical Coconut Oil
• 1 can (13.5 ounces) unsweetened coconut milk
• ½ cup white wine
• 4 tablespoons Thai red curry paste
• 4 tablespoons Thai or Italian basil leaves, chopped
• 4 tablespoons fresh cilantro, chopped
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon Sriracha hot sauce
• 1 tablespoon lemongrass paste
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
Mussels
• ¼ cup Magical Coconut Oil
• 2½ pounds mussels
• ¼ yellow bell pepper, sliced thin
• ¼ red bell pepper, sliced thin
• 2 garlic cloves, sliced thin
• 2 tablespoons Thai or Italian basil leaves, chopped
• 2 tablespoons fresh cilantro, chopped
How To
1. Place all the sauce ingredients inside your MagicalButter machine, and secure the lid..
2. Press the Temperature button, and select 160°F. Then press the 1 Hour/Oil button.
3. In a large sauté pan on medium heat, cook the bell peppers and garlic for 2 minutes.
4. Add the mussels, and stir. Cover the pan, and let the mussels steam about 2-3 minutes until opened.
5. Add the 2 tablespoons each of cilantro and basil, and cook for 1 minute more.
6. Ladle your Coconut Curry Mussels into individual bowls, top with more cilantro and basil, serve with a lime wedge, and enjoy!
