Cooking mussels at home might seem intimidating, but this easy-to-make recipe takes the guesswork out of it. Served in a sweet, tangy coconut-curry broth, this dish brings hints of Thai flavors to an affordable and sustainable shellfish that everyone should try. It’s a light, crisp meal to cool down warm summer evenings. Mussels in Coconut-Curry Broth Serves | 6 | 2 lbs fresh mussels 2 cans coconut milk, shaken 3 garlic cloves, minced 2 cups grape tomatoes, halved 1 serrano pepper, stemmed, seeded and quartered 3 Tbsp unsalted butter 2 Tbsp grapeseed oil 1 bunch scallions, white and green parts, finely...
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