Restaurant Recipes
Chino Latino Coconut Curry Mussels
Yield: 2 entree servings; 3 to 4 appetizer servings
Ingredients
- 2 cups coconut milk
- 1/2 pineapple, finely chopped
- 1/4 cup red curry paste
- 1/4 cup fish sauce
- 1 1/2 tablespoons granulated sugar
- 1 1/2 pounds mussels, debearded
- 2 tablespoons green onion, finely sliced
Instructions
- Combine coconut milk, pineapple, curry paste, fish sauce, and sugar in a large saucepan and bring to a boil. Mix well and simmer for 5 minutes.
- Add mussels, cover, and allow to simmer until all mussels are completely open (about 5 minutes).
- Place in serving dish and garnish with chopped green onion.
Attribution
Chef Todd Bolton - Chino Latino, Minneapolis-St. Paul, Minnesota