I don’t normally post a lot of savoury dishes. Not that we only eat sweets. NO. God No! We eat a lot of rice, pasta, meat, seafood, salad… Just when it comes to dinner time, it’s always chaotic because collecting my kids to the dinner table is one hell of a task. Not to mention grabbing my camera and taking pictures.

My kids don’t eat mussels. And sometimes you just don’t want to make too many dishes to please different people around the dinner table. You will make one big dish so everyone will dig in. No hassle. But I had a severe crave for mussels the other day, and I was in good mood. So I decided to make this for adults and mac-and-cheese for the kids. Everyone happy!

I can’t fully express my love for these mussels. I could eat this over and over again and DRINK the broth. The flavour is insane. Have a crowd to serve? Just double or triple the recipe. Put 20 minutes TOP for this dish. And everyone loves you!

Ingredients (serves 4):
3 pounds mussels
3 tablespoons coconut oil
3 garlic cloves, sliced
1 onion, diced
2 Roma tomatoes, diced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoon red curry paste
1 3/4 cups coconut milk
1/4 cup chicken broth
1 cup Italian parsley, chopped

Directions:
Clean and scrub the mussels. Remove the beards. Discard any open ones.
In a large stockpot, heat oil over medium heat, sautee garlic and onion until fragrant. Add tomatoes, salt and pepper, and cook for another 2 minutes until tomatoes are softened.
Add curry paste, stir until it’s well distributed.
Add coconut milk and broth, continue cooking until the mixture is smooth and starts simmering.
Toss in mussels. Cover the pan and steam the mussels until they open, about 3 to 5 minutes. Shake the pan occasionally to help them cook.
Check the mussels. Discard those unopened ones. Arrange the mussels on a serving plate. Garnish with parsley. Serve with toasted French bread.