- 2 lbs mussels, scrubbed in cold water and debearded
- sea salt
- 2 Tbsp coconut oil
- 1 small shallot, thinly sliced
- 2 Tbsp Thai red curry paste
- 1 (13.5-oz) can coconut milk
- 1 Tbsp granulated brown erythritol-based sweetener (like Swerve)
- 1 Tbsp fish sauce
- 1 tsp zest plus 1 Tbsp juice from 1 lime
- 1 Serrano chili, thinly sliced
- 8 sprigs cilantro, roughly chopped
- Discard any mussels with cracked shells. Fill a bowl with cold water, swirl in 1 tablespoon salt, and add the mussels. Set aside.
- In a large pot over medium heat, warm the coconut oil until shimmering. Add the shallot and 1/8 teaspoon salt. Cook, stirring often, until the shallots are just softening and fragrant, 2 to 3 minutes. Add the curry paste and cook, scraping the paste around the bottom of the pan until aromatic, 2 minutes.
- Turn the heat to medium-high, add the coconut milk, sweetener, and fish sauce. Cook until simmering, 2 to 3 minutes.
- Remove the mussels from the water, then add them to the pot and cook, shaking the pot often and stirring every 1 minute or so. As soon as most of the mussels open (about 4 minutes), stir in the lime zest and juice, chili, and half of the cilantro. Discard any unopened mussels.
- Sprinkle the remaining cilantro on top and serve immediately.
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