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. ---------------------------------------------------------------------------
Nutrition
Ingredients
