A few weeks ago I made a delicious and healthy salmon dinner with jasmine rice and a coconut-tomato sauce. The success of that dish gave me the confidence to continue cooking with ingredients that are less familiar to me. When I recently decided to make mussels for dinner, it took me about 30 seconds to figure out that I wanted to use coconut milk again.
With the amount of food blogs I pore over daily, and thus, the high amount of recipes I’ve bookmarked as “must try,” I quickly scanned my shellfish folder and came across this: Coconut Curry Mussels.
Um, yes, please! Continue reading Thai Coconut Curry Mussels