1.5- 2 Pounds Mussels scrubbed

1 Clove Minced Garlic

1/2 Yellow Onion

1 Leek chopped

1tsp Ginger Paste

Extra Virgin Olive Oil

1 Cup Chicken Broth

1 Can Lite Coconut Milk

1/2 Lime

1/2 Cup Dry White Wine

Curry Powder

1tbsp Brown Sugar

1tsp Chili Powder

2tsp Paprika

Fresh Basil

Fresh Bread

Cilantro

Salt & Pepper

This particular dish came about after I forgot to add mussels to Julia Child’s Bouillabaisse recipe. There they lay, forgotten. I knew I had to improvise something spectacular so as not to disappoint them. And thus my sweet and spicy broth was born.

It all starts with olive oil in a pan, as most great things do. Add in your half an onion and leek chopped, minced garlic and ginger paste. Sauté until the onions are transparent but not brown. Pour in 1 Cup of Chicken Broth and 1 Can of Lite Coconut Milk. If you’re anything like me, you’ll add in half a cup of the already opened and half gone bottle of white wine. Squeeze in half a lime for a little tartness and get to spicing! Curry powder is key, I add a tablespoon or two depending on how much of a kick I want. I also find my curry powder at local halal markets if you’re ever in doubt. Mix in your brown sugar, chili powder, paprika and fresh basil.

For the main event add in your mussels, they’re ready when they all open up. Never pry open a mussel they should open on their own.

Scoop into bowls with a heavy amount of broth and top with toast point, lime wedges and fresh cilantro.