Baked Curried Mussels Recipe

• 2 lb mussel
• 1 x 1 inch piece ginger, root, thinly sliced
• 1 Tbsp. vegetable oil
• 1/2 x onion, finely, minced
• 1 clv garlic, chopped
• 1/4 x sweet red pepper, finely, diced
• 2 Tbsp. minced fresh coriander
• 2 tsp curry paste
• 1 tsp lime, juice
• 2 Tbsp. unsweetened desiccated coconut

1. Preheat oven to 450 F (230 C).
2. Scrub mussels and remove beards if necessary.
3. Throw away any which don't close when tapped.
4. In saucepan, add in ginger to 1/4 c. (50 mL) water.
5. Add in mussels; cover and cook over high heat till mussels open, about 4 min.
6. (Throw away any which don't open.)
7. Uncover and let cold in liquid.
8. Remove half the shell from each mussel; place remaining shell with mussel in single layer on baking sheets.
9. Strain mussel cooking liquid and reserve.
10. In saucepan, heat oil over medium-high heat; cook onion till golden brown, about 6 min.
11. Add in garlic and red pepper; cook for 1 minute.
12. Stir in coriander and curry paste; cook for 1 minute.
13. Pour in reserved cooking liquid and increase heat to high; bring to boil and cook till liquid is reduced by half, about 2 min.
14. Remove from heat and stir in lime juice; set aside.
15. (Make-ahead: Cover and chill mussels and sauce separately for up to 8 hrs.)
16. Meanwhile, in skillet over medium heat, toast coconut till lightly browned and fragrant, about 2 min.
17. Let cold.
18. (Make-ahead: Store in airtight container at room temperature for up to 2 days.)
19. Spoon generous 1/2 tsp.
20. (2 mL) curry sauce over each mussel; bake in oven till warm, about 5 min.
21. Sprinkle with coconut.
22. Yield: 35 to 40 pcs

mussel, ginger, vegetable oil, onion, garlic, sweet red pepper, fresh coriander, curry, lime, coconut

Taken from cookeatshare.com/recipes/baked-curried-mussels-74534 (may not work)