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Begin by cleaning your mussels and Scrub each mussel and rinse well.
Pull the beard off the mussel and place all cleaned mussels in a bowl filled with cold water.
When all mussels are cleaned, sprinkle flour and toss gently.
Then rinse the mussels and place in cold water or in a large bowl of ice until you're ready to cook them.
In a medium sized pot, on medium heat, add coconut oil and shallot. Saute until softened, then add ginger and garlic and cook for another minute.
Stir in curry paste and pour in coconut milk and stir everything together. Add brown sugar and fish sauce and give one more stir.
Add in the mussels and stir one more time. Place a lid on the pot and cook until the mussels just open up, about 5 minutes.
Once done, plate mussels and all its broth into large bowls and garnish with fresh herbs and lime.