Quick recipe for mussels with a spicy broth made with habanero peppers and curry powder. Perfect for dipping with crispy French bread!
- 1 tbsp coconut oil
- 2 cloves minced garlic
- 2 tablespoons Ginger, chopped
- 1 whole Red onion, chopped
- 1 whole Habanero pepper, finely chopped seeds removed
- ½ tablespoon Jamaican curry powder
- 1 tbsp coconut sugar
- ¼ cups Dry white wine
- 2 cups Chicken broth
- ¼ cups Whole coconut milk
- 2 books Molds
- 1 whole Lime, Juice
In a large saucepan or Dutch oven, add the coconut oil over medium-high heat. Add garlic, ginger and onion until lightly browned for 2-3 minutes.
Add the habanero pepper, curry powder and coconut sugar and cook for another minute. Add the white wine to deglaze the pan and cook for a few more minutes.
Add the broth and coconut milk and bring to a boil. Then add the mussels and stir the mixture to coat the mussels. Cover the pan and reduce the heat to low and cook for 8-10 minutes or until the mussels open. Discard any that do not open.
To finish, squeeze the fresh lime juice into the pan and stir again. Serve.