3 lb mussels, washed + de-bearded
2 tbsp coconut oil
red pepper, finely diced
green pepper, finely diced
2 shallots, finely diced
garlic, 5 cloves sliced
1/2 serrano, finely diced
1/2 red chilli pepper, finely diced
2 tbsp green curry paste
2 cans of coconut milk
2 cups of water
1 tbsp white pepper
salt, according to taste
handful of cilantro, roughly chopped
start by sautéing the shallots, red pepper, green pepper and garlic on medium heat, in a heavy bottomed pan (a dutch oven would work great) until softened. add salt to taste.
then add both the serrano pepper, red chilli pepper and the thai green curry paste (you can make your own paste, but for this dish store bought is fine. I like mekhala living organic green curry paste) and carry on sautéing for another 5 mins. then add the 2 cans of coconut milk and water, put the lid on and cook for another 5 mins. check broth for seasoning and adjust accordingly.
add the mussels and cook them with the lid on, in the fragrant broth for 6-8 minutes or until fully opened. discard any unopened mussels.
turn off the heat and add a handful of cilantro over the top of the mussels and broth. serve at the table over rice with a big squeeze of lime and a generous blob of some coconut butter, which melts in and adds some luxury to each bite!