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Coconut Curry Mussels.

Jessica, How Sweet Eats
  • 20 minutes
  • Serves 2

INGREDIENTS

2 1/2 lb

mussels

2 tbsp

unsalted butter

1 tbsp

olive oil

1

sweet onion, diced

2

garlic cloves, minced

1/4 tsp

salt

1/4 tsp

pepper

2 tbsp

red curry paste

1 14 ounce can

full-fat coconut milk (lite version is fine too – just won’t be as rich)

1/4 cup

low-sodium chicken (or seafood) stock

2

green onions, sliced

baguettes or bread for serving (or fries!)