Emily's Eats: Coconut Curried Mussels with Sweet Baby Peppers

Happy Hump Day Beauties!

I am very excited to share this recipe with you. It is hands down my favorite recipe right now.
I've had curry many times and I've had mussels a ton. But when I first encountered this dish, my mind was blown! Such an explosion of flavor. You have the sweetness of the mussels paired with the slight sweetness of the coconut and then the savory tang of the red curry paste. Served with a side of crispy baguette, this dish is bursting with culture and flavor. Umm can you say YUM?
Anywhos, below is my rendition of this yummy dish. I opted for lighter options (i.e. light coconut milk) and added coconut oil for nutritional value (plus its super tasty!)

Coconut Curried Mussels served with Toasted Baguette

Coconut Curried Mussels with Sweet Baby Peppers

Recipe serves 2 as an appetizer or one as dinner.

Prep Time: 20 minutes * Cook Time: 15-20 minutes

Ingredients:

1 lbs of fresh live mussels
1 1/2 tablespoon of red curry paste
1 small-medium yellow onion, diced
2 cloves of garlic, minced
2 sweet baby peppers, sliced thinly horizontally
1/2 can of light coconut milk
1/4 cup chicken stock
1 slab of butter
1/2 tablespoon of coconut oil
1/2 tablespoon of olive oil
1/4 teaspoon of salt
1/4 teaspoon of pepper
2 green onion stalks for garnishing
baguette of your choice to serve with the mussels (or sub with fries if you're feeling especially devilish!)

Instructions:

Rinse, scrub, and de-beard mussels. Let the mussels soak in a large bowl of cold water for about 20 minutes.
Pat and dry and set aside in the fridge until you are ready to add to the broth.
Heat up butter, olive oil, and coconut oil together in a wok or medium sized pot over medium heat
Once oil is hot, add diced onion, minded garlic, and sliced sweet baby peppers
Saute for about 4-5 minutes (my mom used to tell me that once the onions and garlic were aromatic they were ready!)
Add the red curry paste, and incorporate with sauteed veggies
Stir in coconut milk and chicken stock
Let the broth simmer for about 2-3 minutes
Once broth starts bubbling add mussels, and cover with a lid
Let mussels cook for about 5 minutes. Quick Trick: Once all of the mussels are opened up, that's an indicator that they are ready to eat
Transfer cooked mussel and broth into a serving bowl. I would suggest a deeper bowl to hold the mussels and broth. Grab an additional bowl for the shells
Voila you are done! I would suggest serving with a toasted baguette or french fries, it does a really great job of soaking up with broth.