Submitted by: Lidia Gradzinski
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Servings: 6
I found this recipe on the Canadian Food Network website and tweaked it for Beyond Diet. I served it to my guests tonight and it was a huge hit! Everyone was scooping the coconut milk liquid into their mussel shells and not a drop went to waste. If you don't have lemon grass on hand, you can leave it out and it'll still taste great.
4 lbs. mussels, fresh, wild-caught
2 tbsp. coconut oil
2 diced tomatoes, fresh
2 garlic
3 tsp. fresh ginger
1 1/4 c. canned coconut milk
3 tsp. curry paste
1/4 c. lemongrass
sea salt to taste
Rinse mussels well and discard any that are cracked or opened. Over medium heat, melt the coconut oil in a large pot. Add tomatoes, garlic and ginger and saute for 2 minutes. Add the coconut milk, green curry paste, lemon grass and salt. Simmer for 10 minutes to blend the flavors. Add the mussels, cover and cook about 5-7 minutes or until mussels open. Serve immediately.
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