Ingredients:
- 2 pounds mussels
- 2/3 cups E&V Key Lime Tangerine Chili Marinade
- 13.5 ounce can unsweetened coconut milk
- 3 medium garlic cloves, crushed
- 1 tablespoon fish sauce
- About half a bunch of fresh cilantro, washed and chopped
- 1 loaf sourdough baguette
Instructions:
Scrub mussels well and remove beards. In a large deep skillet combine E&V Key Lime Tangerine Chili Marinade, coconut milk, garlic, and fish sauce. Bring to a boil. Add mussels and toss to coat. Cook covered for 5 to 7 minutes or until all mussels have opened. Remove from heat and discard any unopened mussels. Scoop into 2 large bowls and pour remaining sauce over mussels, dividing evenly.
Sprinkle with chopped cilantro and serve with fresh sourdough slices.
Serves 2.
