Fresh Mussel Hot Pot In A Coconut Milk, Lemongrass, Red Curry, and Kaffir Lime Leaf Broth

Ingredients:

• 1# fresh mussels
• sea salt
• fresh cracked pepper
• 340 ml coconut milk
• 1 stalk lemongrass, pounded
• 2 tbsp fresh ginger, chopped
• 1 kaffir lime leaf, sliced
• 1/2 onion, sliced
• 50 ml white wine
• 1 tbsp red curry paste
• 2 tbsp fish sauce
• 2 tbsp extra virgin olive oil

Directions:

1. Remove the beards off the mussels. Any mussels that are cracked or open discard
2. In a deep sauce pan add olive oil, heat. Add onions, season, and saute for 2 minutes. Add ginger and saute 1 minute. Add lemongrass and saute 1 minute.
3. Add white wine and reduce until most of the liquid is gone. Add curry paste and stir until smooth. Add coconut milk, and fish sauce, bring to the high heat and simmer for 3 minutes.
4. Add the mussels, cover, and let steam until the mussels open. Any mussels that do not open discard.
5. Add kaffir lime leaves, toss.
6. Place into a platter or individual bowls. Remove the lemongrass stalk.

2-4 servings

Carb count 4g. per serving