Mussels With Coconut-Curry Sauce - cooking recipe

Ingredients

1 tablespoon oil
1/2 cup shallot, chopped
1 tablespoon fresh ginger, plus
1 teaspoon fresh ginger, diced
1 tablespoon curry
1/2 cup white wine
1 cup clam juice
2 inches lime peel, chopped
1 lime, juice of
3/4 cup coconut milk
4 lbs fresh mussels, cleaned and debearded
1/2 cup cilantro, roughly chopped

Preparation

In large stockpot, saute shallots and ginger for 5 minutes.
Add curry, saute 2 minutes.
Add wine, simmer 4 minutes.
Add clam juice, lime zest, and juice, simmer 4 minutes.
Add coconut milk, and simmer for 4 minutes.
Add mussels, cover pot, and steam 4 minutes, or until all or most mussels are open.
With slotted spoon, remove mussels and place into 4 bowls.
Discard any mussels that did not open.
Add cilantro to broth, cook for 30 seconds, then spoon over mussels into bowls.
Serve.