Mussels With Coconut-Curry Sauce

• 1 tablespoon oil
• 1/2 cup shallot, chopped
• 1 tablespoon fresh ginger, plus
• 1 teaspoon fresh ginger, diced
• 1 tablespoon curry
• 1/2 cup white wine
• 1 cup clam juice
• 2 inches lime peel, chopped
• 1 lime, juice of
• 3/4 cup coconut milk
• 4 lbs fresh mussels, cleaned and debearded
• 1/2 cup cilantro, roughly chopped

1. In large stockpot, saute shallots and ginger for 5 minutes.
2. Add curry, saute 2 minutes.
3. Add wine, simmer 4 minutes.
4. Add clam juice, lime zest, and juice, simmer 4 minutes.
5. Add coconut milk, and simmer for 4 minutes.
6. Add mussels, cover pot, and steam 4 minutes, or until all or most mussels are open.
7. With slotted spoon, remove mussels and place into 4 bowls.
8. Discard any mussels that did not open.
9. Add cilantro to broth, cook for 30 seconds, then spoon over mussels into bowls.
10. Serve.

oil, shallot, fresh ginger, fresh ginger, curry, white wine, clam juice, lime peel, lime, coconut milk, fresh mussels, cilantro

Taken from www.food.com/recipe/mussels-with-coconut-curry-sauce-98099 (may not work)