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

1. 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.
2. Add mussels, cover, and allow to simmer until all mussels are completely open (about 5 minutes).
3. Place in serving dish and garnish with chopped green onion.

Attribution

Chef Todd Bolton - Chino Latino, Minneapolis-St. Paul, Minnesota