Easiest Way to Make Mussel Motoyaki

Mussels In Lime-Coconut Broth

Typically available in japanese restaurants on the pacific coast.

Recipe Summary Mussels In Lime-Coconut Broth

Sweet, sour, and luscious, this broth is great for simmering shellfish, poaching your favorite fillet, or even used as a finishing sauce for whole grilled fish.

Ingredients | Mussel Motoyaki

1 tablespoon butter

1 cup minced shallots

1 teaspoon garam masala

½ teaspoon ground turmeric

2 bay leaves

1 dried red Thai chile

2 teaspoons grated fresh ginger

1 tablespoon tomato paste

1 (13.5 ounce) can coconut milk

½ cup lime juice

1 teaspoon brown sugar

1 teaspoon ground black pepper

salt as needed

¼ cup chopped fresh cilantro

2 pounds mussels, cleaned

Directions

Heat butter in a sauce pan over medium heat. Add shallots and cook until soft, 5 to 7 minutes. Add garam masala, turmeric, bay leaves, and chile pepper and cook until fragrant, about 3 minutes more.

Add ginger and tomato paste to the saucepan and cook until browned, about 2 minutes. Pour in coconut milk and lime juice. Mix in sugar and black pepper; stir well. Bring to a simmer, about 5 minutes. Taste and adjust salt.

Add mussels to the saucepan and simmer until all shells open, about 5 minutes. Discard any shells that do not open. Place in a bowl and sprinkle with cilantro.

You can use fresh or frozen mussels.

Info | Mussel Motoyaki

prep: 10 mins cook: 20 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Mussels In Lime-Coconut Broth

Seafood, Shellfish, Mussels,