Yield
8 servings (serving size: about 5 mussels and 2 tablespoons sauce)
Becky Luigart-Stayner; Lydia DeGaris-Pursell

How to Make It

Heat the oil in a large Dutch oven over medium-high heat. Add the shallots, chile paste, and garlic; cook 2 minutes or until tender, stirring constantly. Add coconut milk and next 5 ingredients (coconut milk through mussels); bring to a boil. Cover and cook 5 minutes or until shells open. Remove from heat; discard any unopened shells. Garnish with parsley sprigs, if desired.

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