Goa Curry Mussels Hot Pot

• 2 tablespoons olive oil
• 1 cup red onions, diced
• 2 tablespoons ginger, finely chopped
• 1 small stalk lemongrass, crushed and cut in 3-inch pieces
• 1 teaspoon curry powder
• 1/2 cup pineapple juice
• 1 cup coconut milk
• 4 pounds green mussels, scrubbed
• 1 lime
• 2 tablespoons fresh cilantro, chopped
• 1/4 cup scallions, finely sliced
• 1 small hot chile pepper, seeded and thinly sliced

1. Add olive oil to large stockpot over medium heat.
2. Add onions, ginger, lemongrass and curry powder.
3. Cook without browning, stirring often, for 2 minutes.
4. Add pineapple juice and coconut milk.
5. Reduce by half.
6. Add mussels.
7. Cover.
8. Raise heat to high.
9. Cook 3 minutes or until liquid starts to simmer.
10. Uncover.
11. Use slotted spoon to rotate shells to cook evenly.
12. Cook 5 minutes or until all shells open and meat is plump but not overcooked.
13. Uncover.
14. Zest and juice lime over the mussels.
15. Sprinkle with cilantro, scallions, and hot chile pepper.

olive oil, red onions, ginger, stalk lemongrass, curry powder, pineapple juice, coconut milk, green mussels, lime, fresh cilantro, scallions, pepper

Taken from www.foodrepublic.com/recipes/goa-curry-mussels-hot-pot-recipe/ (may not work)