COCONUT-CURRY MUSSELS

CREDITS TO: Martha Stewart

INGREDIENTS:

1 tablespoon unsalted butter

2 garlic cloves, minced

2 tablespoons minced peeled fresh ginger

1 can (13 1/2 ounces) unsweetened coconut milk

3 tablespoons green or yellow Thai curry paste

3 pounds mussels, rinsed and scrubbed

2 tablespoons fresh lime juice

1/4 cup chopped fresh cilantro

DIRECTIONS:

1. In a large pot with a lid, melt butter over medium-high.
2. Add garlic and ginger and cook until fragrant, 1 minute.
3. Whisk in coconut milk and curry paste and bring to a simmer over high.
4. Add mussels and stir to combine.
5. Cover and reduce heat to medium-high.
6. Cook until mussels open, 5 minutes, stirring once.
7. Remove pot from heat and stir in lime juice and cilantro.
8. Serve hot.

😍 Coconut-Curry Mussels ala Presyosa Ligaya 😍

Enjoy cooking and happy eating.