Mussels in Curry Broth
2 teaspoons extra-virgin olive oil
1/2 C. cup minced shallots
4 teaspoons minced fresh ginger
1 small chili pepper, seeded and minced
1 tablespoon curry powder
4 cups bottled clam juice
1 (2-inch) strip of lime zest
3 1/2 pounds mussels
3/4 cup coconut milk
1/2 teaspoon sugar
Salt to taste
Freshly ground black pepper
1/2 cup of fresh cilantro, chopped
Lime wedges, for garnish
In a large, heavy saucepan, heat the olive oil over medium heat. Add the shallots, ginger, and chili pepper. Cover and cook over low heat, stirring frequently, until the shallots are soft (about 7 minutes). Add the curry powder and cook, stirring, for 30 seconds.
Increase the heat to high, add the clam juice and lime zest, and bring to a boil. Boil until reduced to 2 cups, about 5 minutes.
Add the mussels, cover, and cook, shaking the pan frequently, until all the shells have opened, 5 to 7 minutes. Scoop the mussels into large bowls.
Stir the coconut milk and sugar into the broth and adjust the seasoning. Add cilantro. Spoon the broth over the shellfish and garnish with fresh lime wedges. Serve immediately.
Servings: 4 as a main course, 8 as an appetizer.
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