|1 cup||Finely chopped onions|
|1 tablespoon||Finely shredded fresh ginger|
|1 tablespoon||Ground coriander|
|1 teaspoon||Ground red pepper|
|½ cup||Rich coconut milk|
|Coarse salt to taste|
|4 pounds||Mussels; (about 4 dozen),|
|; scrubbed clean|
|1||Lemon; Juice of|
|2 tablespoons||Chopped cilantro leaves|
|2 tablespoons||Grated unsweetened coconut; (optional)|
Place onions and oil in a deep pot and cook, stirring over high heat until they turn light brown, about 5 minutes. Lower heat and stir in ginger, coriander, turmeric, and red pepper. Cook for an additional minute. Stir in the coconut, salt, and mussels, and bring contents to the boil. Cover the pot and steam until the mussels open up, about 7 minutes. Transfer mussels and the sauce to a deep platter. Sprinkle with lemon juice, coriander and, if desired, coconut. Serve immediately.
Yield: 4 servings
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Recipe by: CHEF DU JOURSHOW #DJ9459 - JULIE SAHNI Converted by MM_Buster v2.0l.
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