Malabar Mussels

• 3 tablespoons canola oil
• 6 garlic cloves, thinly sliced
• 2 small Thai green chili or 1 serrano pepper, thinly sliced
• ginger, peeled and thinly sliced
• 2 teaspoons malabar masala
• 3 plum tomatoes, chopped
• 1 (14 ounce) can coconut milk
• kosher salt, to taste
• 2 1/2 lbs mussels, debearded and scrubbed
• 1/4 cup roughly chopped cilantro
• cooked white rice, for serving (optional)
• 1/2 small red onion, thinly sliced

1. Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic, chiles, ginger, and onion until golden, 4-6 minutes. Add masala and tomatoes; cook, stirring occasionally, until tomatoes begin to break down, 5-7 minutes.
2. Add coconut milk, salt, and 1/4 cup water; boil. Add mussels; cook covered, and occasionally shaking pan, until all mussels are opened, about 5 minutes. Garnish with cilantro; serve with rice, if you like.

canola oil, garlic, green chili, ginger, malabar masala, tomatoes, coconut milk, kosher salt, mussels, cilantro, white rice, red onion

Taken from www.food.com/recipe/malabar-mussels-533128 (may not work)