Surf & Turf Coconut Curry Mussels

Wanna get funky with some mussels? Maybe add some razzle dazzle to dinner time? Whip up these surf & turf coconut curry mussels and Ill put every dollar to my name that you will be licking the bowl clean

Ingredients

• 1.5 Pounds Mussels
• 1/ 40g Shallot
• 2/11g Garlic
• 1/2 Can Coconut Milk
• 1/2 Cup Beef Broth
• Fried Garlic - Garnish
• 1 Fresno Chilie - Garnish
• Cilantro - Garnish
• Cooking Oil
• 1 Bag Coconut Curry Steak Chips

Curry Paste

• 219g sliced Shallots
• 67g Garlic
• 75g Ginger
• 2-7 Bird Chilies (depending how hot spicy you want it)
• 2 TBS fresh turmeric
• 1 TBS Salt
• 2.5 TBS Curry Powder
• 3 TBS chopped Lemon Grass
• 1/2 Cup chopped cilantro leaves and stems

 Directions

1. Start by making your curry paste, julienne 4 whole (or 219g) shallots and add them to a saucepan with 2-3 tablespoons of cooking oil over medium heat. Cook for 7 minutes or until translucent.
2. Rough chop Garlic, ginger, Bird Chilies, fresh Turmeric & Lemongrass, add to blender. Blend until everything is super smol ( small dice ish)
3. Add blender ingredients to shallots along with curry powder, salt and cilantro. Cook for 5 minutes, then blend until a paste then set as aside.
4. Pull beards off mussels and rinse thoroughly.
5. Slice garlic and shallots, add them to a sauté pan with 3 Tbs cooking oil over medium heat. Cook until soft/translucent.
6. Add 1/2 can coconut milk and incorporate ingredients
7. Crunch up 2/3 of the bag of steak chips. Add em to da mix.
8. Gently add mussels then quickly add some cilantro and sliced Fresno chilies. 
9. pour in beef stock, cover for 4-5 minutes or until the mussels open up.
10. Once mussels are cooked add them to a bowl. Pour broth over mussels them add cilantro, fried garlic and Fresno chilies to garnish.
11. Enjoy!!!

When you make this dish please tag us at @eatsteakchips and let up know what you think.