Spice Things Up For Dinner with Curried Mussels and Chorizo | Just Jen | Tastemade

Check out the recipe!

Ingredients:
(4 servings)
2 lbs black mussels, scrubbed and debearded
5 oz fresh Mexican chorizo
4 garlic cloves, thinly sliced
2 medium shallots, thinly sliced
5 bird’s eye chili, thinly sliced *
2 tbsp masaman curry paste
1 can (13.5 oz) coconut milk
8 oz beer (Singha or any IPA)
1 lemongrass, lower stalk cut into 2-inch pieces
2 limes
Cilantro to taste
Toasted baguette slices
Olive oil

* chef’s note - this is a spicy dish - for less spice, start with 1 chili and adjust to your liking

Steps:
Saute shallots and garlic until translucent. Add chorizo and cook until browned. Add chili and masaman curry paste and stir.
Add beer, coconut milk, and lemongrass. Stir well and then add mussels and toss. Cover and turn off the heat when all the shells have opened (approx 5 minutes).
Squeeze lime juice and sprinkle cilantro on top. Serve with toasted baguette slices.
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