Makes 4 servings

How to Make It

Step 1

Discard any gaping mussels that do not close when the shells are tapped.

Step 2

In a 6- to 8-quart pan over high heat, stir oil and chilies until chilies are limp, 1 to 2 minutes.

Step 3

Add chicken broth, canned coconut milk, ground turmeric, and rice vinegar. Bring mixture to a boil.

Step 4

Add mussels, cover, and cook until shells open, 6 to 10 minutes.

Step 5

Ladle the mussels and broth into wide bowls.

Step 6

Spoon pineapple chunks equally over mussels and sprinkle portions with cilantro. Season to taste with salt.

Step 7

Serve mussels with bread to dip into the broth as you eat.

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