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Coconut-Curry Mussels

Williams Sonoma
  • 16 minutes
  • Serves 4 to 6

INGREDIENTS

2 lb

Mussels

1

Cilantro, fresh

2 tbsp

Garlic

2 tsp

Ginger, fresh

1

Lime

1

Red bell pepper

1/2 cup

Shallots

2 cans

Coconut milk

1/4 cup

Red curry paste

2 tbsp

Fish sauce

2 tbsp

Lime juice, fresh

1 pinch

Red pepper flakes

1

Salt

2 tbsp

Canola oil