Submitted by: Lidia Gradzinski
Prep Time: 10 Minutes
Cook Time: 20 Minutes
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.
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.