spicy coconut mussels

From: Pets'R'us

On Jan 20, 2004

This was soo easy and delicious! Made it as written and served it with crusty bread and a tomato salad. Might add a finely chopped chili pepper and some garlic next time, its a recipe to play with! Thanks Chia!!

From: Geema

On Jan 15, 2004

I could have eaten this whole batch of mussels all by myself, but unfortunately had to share with a friend. We both loved the spicy broth and the juicy tenderness of the mussels, wiping our bowls clean with some delicious French bread. I followed your instructions to the letter, which were so simple and easy to follow. I think that some chopped cilantro would be good with this instead of the basil, and I might try it next time. Good one, Chia.

From: lightawake

On Jun 19, 2007

what an awesome recipe!! just like at the belguim pub, so tasty and ridiculously fast! ive made it 4 times for my family who love it - just be careful not to use low fat coconut milk or it coagulates, and also go easy on the ginger otherwise it can be overpowering.

From: 3LittleBirds

On Feb 14, 2006

My husband and I enjoy this every year for Valentine's Day. We use red curry paste to taste in place of the powder, and I probably use more coconut milk than the recipe calls for just because we love the coconut milk-curry broth. Usually we serve this with a crisp cucumber and onion salad and crusty bread.