Mussels in Curry Coconut Sauce

Serves 2-4 people
Prep time 10 min
Cook time 15 min

2 lbs mussels
1 cup cherry or grape tomatoes
1 medium onion, sliced
3 stalks of green onion, cut in 1-inch slivers
1 carrot, sliced
1 tbsp ginger, sliced
1 can coconut milk
1/4 cup water
1 1/2 tbsp curry paste
1 tbsp fish sauce
1/2 tsp salt
1/2 tsp pepper
1 tbsp avocado or canola oil

Rinse the mussels in cold water 2-3 times. Set aside.

Heat the oil over medium heat in a large fry pan with a lid or large dutch oven. Cook onions, green onions, carrots, cherry tomatoes and ginger for 3-4 min. Sprinkle the salt and pepper. Add the water and cook for another 3-4 min until the onions are soft.

Next, add the coconut milk, fish sauce and curry paste and stir well in the pan. Once the liquid comes to a boil, throw the mussels in and bring to a boil again, moving the mussels with a ladle to bring the ones at the bottom of the pan to the top. Cover the pan for 3 min.

Once the mussels have opened up, they are cooked. Discard any that are closed, they should not be eaten.

Serve in a large bowl with a side of steamed rice.