Coconut Curry Mussels

Ingredients:

2 lbs mussels
3 tablespoons ghee
2 tbsp olive oil
2 Thai green chilis chopped fine
1 small white onion chopped fine
2” piece of ginger peeled and grated
5-6 large cloves of garlic sliced thinly
1 ½ tsp Madras curry powder
¾ tsp Diaspora or other high quality turmeric
2 large Roma tomatoes chopped into small pieces
1 shot of vodka
1 cup unsweetened coconut milk
1 handful of cilantro chopped fine
½ lime
salt

Instructions:

Check the mussels for cracks and make certain they are all closed. Discard the open ones.

Take the “beard” off any mussels that still have them on by simply holding and pulling with a kitchen towel.

Use a vegetable brush to clean the outside of the mussels when you rinse them.

Heat a large dutch oven and add the ghee and olive oil. Once hot, add the green chilis and the chopped onions with a little salt. Saute for a minute before adding the ginger and garlic.

After the raw smell is gone, sprinkle the Madras curry powder and turmeric and stir. After a minute, add the tomatoes, stir, and cook for 2 minutes.

Then, add the vodka and simmer for a minute before pouring in the coconut milk. Stir and taste for salt. Add in the chopped cilantro and squeeze the juice of the half lime.

Place the mussels in the broth, bring to a boil, then reduce to low heat, cover, and cook for 5 minutes. Stir and remove any mussels that have not opened.

Serve warm with frites or crusty bread.

Recipe by Veda Sankaran / Photography by Dave Bryce