Ingredients
5 lbs (2.2 kg) fresh PEI mussels
2 Tbsp (30 mL) coconut oil
1 large onion (1 ½ cups/ 370 mL), finely chopped
6 curry or lime leaves
1 handful of cilantro, stems separated, tops and stems finely chopped
3 cardamom pods, crushed
2 cloves garlic, finely chopped
1 inch (2.5 cm) piece fresh ginger, finely chopped
2 tsp (10 mL) cumin
2 tsp (10 mL) curry paste
1 tsp (5 mL) turmeric
3 tbsp flour
½ cup (125ml) white wine
1 cups (250ml) clam juice or fish stock
1/2 can coconut milk
Sea salt and pepper
Lemon