Coconut Curry & Zucchini Noodle Mussels
Number of Servings: 4
Source: Eating Bird Food
Ingredients
2 lbs. fresh PEI Mussels
1 tsp. Olive Oil
2 Cloves Garlic, minced
1 Can (14 oz.) Coconut Milk
2 tsp. Red Curry Paste
1 tsp. Fish Sauce
1 1⁄2 Cups Chicken Broth
Juice From One Lime
1 tsp. Sea Salt
2 Medium Zucchini, Spiralized
Cilantro (optional)
Method
- Rinse fresh PEI Mussels under running water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- In a wide bottomed stockpot over medium heat, add 1 teaspoon olive oil and garlic. Cook garlic until fragrant, about 3 minutes.
- Add coconut milk, curry paste, fish sauce, broth, lime juice and salt. Simmer broth for about 5 minutes.
- Add mussels to the stockpot and give them a big stir to coat. Increase heat, cover and boil broth until the mussels open, about 5-7 minutes.
- Grab bowls, add zucchini noodles to each and use tongs to transfer mussels to each bowl.
- Spoon some broth into each bowl, sprinkle with cilantro and serve.