Mussels in a Creamy Lime-Coconut Broth

Ingredients 0/15

Step 1

Melt the butter in a saucepan over medium heat. Toss in the shallots and cook them gently until they’re soft and fragrant, about 5 to 7 minutes. Next, add the garam masala, turmeric, bay leaves, and chile pepper, letting everything cook together for another 3 minutes until you can really smell those spices.

Step 2

Stir in the ginger and tomato paste, cooking until the mixture darkens slightly, around 2 minutes. Pour in the coconut milk and lime juice, then add the sugar and black pepper. Give it all a good stir and let it simmer gently for about 5 minutes. Taste the broth and add salt if it needs a little something extra.

Step 3

Now, add the mussels to the pot and cover. Let them cook for about 5 minutes, or until all the shells have opened. If any stay shut, toss those out. Serve the mussels in bowls, spooning the creamy broth over them, and finish with a sprinkle of fresh cilantro.