Lime and Coconut Broth with Mussels

Ingredients

• 1 tablespoon butter
• 1 cup minced shallots
• 1 teaspoon garam masala
• ½ teaspoon ground turmeric
• 2 bay leaves
• 1 dried red Thai chile
• 2 teaspoons grated fresh ginger
• 1 tablespoon tomato paste
• 1 (13.5 ounce) can coconut milk
• ½ cup lime juice
• 1 teaspoon brown sugar
• 1 teaspoon ground black pepper
• salt as needed
• ¼ cup chopped fresh cilantro
• 2 pounds mussels, cleaned

Step 1

Melt the butter in a saucepan over medium heat. Once melted, add the shallots and cook them gently until they’re soft and fragrant, about 5 to 7 minutes. Next, toss in the garam masala, turmeric, bay leaves, and chile pepper, and let everything cook together for another 3 minutes so the spices really wake up.

Step 2

Stir in the ginger and tomato paste, cooking until the paste darkens a bit, around 2 minutes. Then pour in the coconut milk and lime juice, followed by a pinch of sugar and some black pepper. Give it a good stir and let the broth come to a gentle simmer for about 5 minutes. Taste it and add salt as needed.

Step 3

Add the mussels to the pot, cover, and let them cook until all the shells have opened, which should take about 5 minutes. If any mussels don’t open, just toss them out. Serve the mussels in bowls, spooning the broth over, and sprinkle with fresh cilantro for a bright finish.