0 Ratings
Recipe courtesy of PEI Mussels
- 4 Servings +
2 lb fresh PEI Mussels
1 tsp Olive Oil
2 Cloves Garlic, minced
1 can (14 oz.) Coconut Milk
2 tsp Red Curry Paste
1 tsp Fish Sauce
1.50 cup Chicken Broth
Juice From One Lime
1 tsp Sea Salt
2 medium Zucchini, Spiralized
Cilantro (optional)
Rinse fresh PEI Mussels under running water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
In a wide bottomed stockpot over medium heat, add 1 teaspoon olive oil and garlic. Cook garlic until fragrant, about 3 minutes.
Add coconut milk, curry paste, fish sauce, broth, lime juice and salt. Simmer broth for about 5 minutes.
Add mussels to the stockpot and give them a big stir to coat. Increase heat, cover and boil broth until the mussels open, about 5-7 minutes.
Grab bowls, add zucchini noodles to each and use tongs to transfer mussels to each bowl.
Spoon some broth into each bowl, sprinkle with cilantro and serve.
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