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

Serve as an appetizer with an Asian meal, or double the serving size and spoon over hot cooked rice or rice noodles for four entrées.

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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