Mussels in Curry Coconut Broth
Ingredients
- 1 tablespoon coconut oil
- 2 tablespoons Thai curry paste (green or red)
- 1 clove garlic (peeled and smashed)
- 1 Fresno chile pepper (thinly sliced crosswise)
- 1 (14 ounce) can coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 2 pounds mussels (scrubbed and beards removed)
- 1/4 cup chopped cilantro
- 1 lime (quartered)
- 1 crusty baguette
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