Curried mussels Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 908 g (2 lb) mussels
• 4 green onions, chopped
• 2 cloves garlic, crushed or chopped
• 30 ml (2 tbsp) olive oil
• 10 ml (2 tsp) curry powder
• 5 ml (1 tsp) ground coriander
• 2,5 ml (1/2 tsp) ground cumin
• 2,5 ml (1/2 tsp) salt
• Pepper, to taste
• 1 can coconut milk  (400 ml / 14 oz)
• 30 ml (2 tbsp) cilantro, chopped

PREPARATION

1. Clean the mussels by running them under water. Remove algae from the shell.
2. Discard the broken ones. Gently knock the open ones on the counter. If they close, they are alive; these are the ones you keep. Discard the others.
3. In a medium saucepan, brown the green onions and garlic in the oil over medium-low heat for about 3 minutes.
4. Add the curry powder, cilantro, cumin, salt and pepper and sauté 1 additional minute.
5. Then add the coconut milk and the fresh cilantro and bring to a boil.
6. Add the mussels, cover and cook over low heat, 5 to 7 minutes, until the mussels are open.
7. Serve with a sprinkle of fresh cilantro, to taste.