Coconut Curry Mussels
Ingredients
- 2 Tbs. canola oil
- 1/2 cup sliced shallots
- 1 red bell pepper, seeded and diced
- 1/4 cup (2 oz./60 g) red curry paste
- 2 Tbs. minced garlic
- 2 tsp. grated fresh ginger
- Pinch of red pepper flakes
- 2 cans (each 15 oz./470 g) coconut milk
- 2 Tbs. fish sauce
- 2 Tbs. fresh lime juice
- 2 lb. (1 kg) mussels, well scrubbed and debearded
- Salt, to taste
- Chopped fresh cilantro for garnish
- Lime wedges for serving
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