Low Carb Mussels with Coconut Curry Stew
Ingredients
- 1-2 tablespoons olive oil
- 1 medium onion (chopped)
- 14 ounces canned diced tomatoes
- 1 heaping tsp minced garlic (I used garlic from a jar)
- 1 heaping Tbsp grated fresh ginger
- 2 teaspoons curry paste (you can use curry powder if you wish)
- 1 teaspoon fennel seeds (crushed (either in grinder or with mortar/pestle))
- 1/2 teaspoon cayenne pepper (or any other hot pepper spice)
- 1/4 teaspoon salt
- 14 ounces canned coconut milk (AROY-D is good brand, you can use lite if you want- I did not)
- 1/2 cup dry white wine (dry red wine is OK also)
- 2 pounds mussels (I used frozen mussels – Bantry Bay Brand)
- chopped fresh cilantro for garnish
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