Dinner Tonight: Steamed Mussels In Coconut Milk Recipe

• 4 tablespoons canola oil
• 1 medium onion, thinly sliced
• 1 tablespoon ginger, minced
• 1 tablespoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne
• 3/4 teaspoon salt
• 2 cups canned coconut milk
• 3 pounds mussels, scrubbed and debearded
• 1 tablespoon lemon juice
• Handful fresh cilantro, chopped

1. Pour the oil into a large pot over medium high heat. Toss in the onions and cook, stirring often, until lightly browned. Add the ginger and cook for 1 minute, stirring often. Add the coriander, turmeric, and cayenne and cook for another minute, again stirring often.
2. Pour in the coconut milk and 1 cup of water. Bring to a boil and then add the mussels and the salt. Stir until the mussels are well coated in the sauce. Cover the pot, and reduce the heat to medium. Cook for about 7 minutes, or until the mussels have opened up. Any ones that have not opened up by then should be discarded.
3. Remove the pot from heat and add the lemon juice and cilantro. Spoon the mussels and the sauce into bowls and serve.
4. href="http://www.seriouseats.com/user/profile/Pauper%20Nick">Nick Kindelsperger is a Chicago-based freelance writer and a co-founder of
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canola oil, onion, ginger, ground coriander, turmeric, cayenne, salt, coconut milk, mussels, lemon juice, handful fresh cilantro

Taken from www.seriouseats.com/recipes/2009/05/shellfish-seafood-steamed-mussels-in-coconut-milk-recipe.html (may not work)