2.5 lbs. mussels, debearded
1 tablespoon olive oil
1 sweet onion, diced
3 tablespoons Entube curry paste
1 can full-fat coconut milk
1/2 cup chopped cilantro
Bread or Flatbread for serving
- Heat olive oil in a pot, saute onion until soft, add curry paste and cook, stirring, until golden, about 2 minutes.
- Add 1 can coconut milk, and bring to a simmer, add mussels; cover and cook, stirring occasionally, until the mussels open, about 8 minutes. (Discard any that do not open.)
- Stir in cilantro, sprinkle a little over the top for garnish and finish with a squeeze of lime. Serve with bread to soak up the goodness!
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