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Medium
10 minutes
1 hour
N/A
N/A
N/A
Medium
10 minutes
1 hour
N/A
N/A
N/A
Recipe Box
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Ingredients
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½ cup Magical Coconut oil
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1 can (13.5 ounces) unsweetened coconut milk
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½ cup white wine
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4 tablespoons Thai red curry paste
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4 tablespoons Thai or Italian basil leaves, chopped
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4 tablespoons fresh cilantro, chopped
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2 tablespoons fish sauce
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2 tablespoons fresh lime juice
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1 tablespoon Sriracha hot sauce
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1 tablespoon lemongrass paste
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1 teaspoon salt
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1 teaspoon freshly ground pepper
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¼ cup Magical Coconut Oil
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2½ pounds mussels
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¼ yellow bell pepper, sliced thin
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¼ red bell pepper, sliced thin
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2 garlic cloves, sliced thin
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2 tablespoons Thai or Italian basil leaves, chopped
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2 tablespoons fresh cilantro, chopped
How To
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Place all the sauce ingredients inside your MagicalButter machine, and secure the lid..
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Press the Temperature button, and select 160°F. Then press the 1 Hour/Oil button.
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In a large sauté pan on medium heat, cook the bell peppers and garlic for 2 minutes.
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Add the mussels, and stir. Cover the pan, and let the mussels steam about 2-3 minutes until opened.
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Add the 2 tablespoons each of cilantro and basil, and cook for 1 minute more.
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Ladle your Coconut Curry Mussels into individual bowls, top with more cilantro and basil, serve with a lime wedge, and enjoy!
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