Entrees
Coconut Broth Mussels
Makes 4 to 6 servings
Coconut Broth Mussels
Makes 4 to 6 servings
Serve over steamed rice or rice noodles — you’ll want to sop up every bit of the mussels' creamy, flavorful sauce.
Ingredients
- 2 pounds mussels, scrubbed and debearded
- 1 can (14 ounces) coconut milk
- 2 tablespoons red curry paste
- ½ lime, juiced
- 1½ teaspoons kosher salt
- 2 6-inch stalks lemongrass, halved and smashed
- 1 1-inch piece fresh ginger, peeled
- ½ cup fresh cilantro leaves, chopped
Preparation
- Put all the ingredients, except the cilantro, into the steaming pot without the tray. Stir; secure lid.
- Select Seafood, set timer for 10 minutes, and press Start/Stop. Mussels are ready when the shells have opened. Add additional time if necessary.
- Once mussels are ready, remove the lid. Discard any mussels that have not opened. Stir in the cilantro, and then serve immediately.
