Malaysian inspired Mussels. A taste of the tropics in your kitchen!

Malaysian Mussel 

I saw this recipe while watching Mad Hungry with Lucinda Scala Quinn in the Hallmark channel. Mussels and cocunut is a staple ingredient in some of the dishes in the Philippines, where i grew up. And watching this episode made me miss home and the memories of my childhood. The only foreign ingredient to me was the red curry paste. Did you know that there are a lot of variety of curry paste out there? Well, thats the first for me :)  So,  I just picked one that said red curry paste in one of those exotic spice stores and started cooking. Soon enough, this dish became a favorite in my kitchen , my daughter loves it. Just make sure that your mussels are really fresh. Now, the curry can really give you a little kick of spice.  I am sharing you this recipe and I hope you enjoy it as we did. Happy cooking!

Malaysian Mussel recipe

Ingredients

• 2 tablespoons safflower oil
• 2 cloves garlic, minced (2 tablespoons)
• 1/2-inch piece ginger, minced (2 tablespoons)
• 1 tablespoon red curry paste
• 1 cup coconut milk
• Coarse salt and freshly ground pepper
• 2 pounds mussels, beards removed and scrubbed clean
• 12 cilantro sprigs, chopped
• 1 lime, cut into wedges

Directions

1. Heat oil in a large skillet over medium-high heat. When oil shimmers, add garlic and ginger and saute until fragrant, about 1 minute.
2. Stir curry paste into garlic and ginger and continue to cook 1 minute more. Add coconut milk, salt, and pepper to skillet and bring to a boil.
3. Add mussels to skillet, cover, and cook just until mussels open, 2-3 minutes. Transfer mussels to a large serving bowl with a slotted spoon. Pour coconut curry sauce over mussels, garnish with cilantro and lime and serve immediately.