Wineshark Recipe Card - Saute Mussels with Coconut Milk

Ingredients:

• Half shell mussels - 16
• Cooking oil - 1 tbsp
• Onion finely - 4 oz
• Garlic finely - 1 tsp
• Ginger finely - 1/2 tsp
• Red bell pepper - 4 oz
• Green bell pepper - 4 oz
• Turmeric powder - 1/4 tsp
• Ground cumin - 1 tsp
• Coconut milk - 6 oz
• Water - 4 oz
• Black pepper finely - 1/4 tsp
• Salt - 1/2 tsp
• Coriander leaves - 2 tbsp

Procedures:

1. Prepare the half shell mussels and clean.
2. Heat the cooking oil to sautee onion finely.
3. Add garlic and ginger finely.
4. Then add the chopped red and green bell pepper.
5. Add tumeric powder, ground cumin and water.
6. Put the mussels into the mix, season and add coconut milk.
7. Put coriander leaves on top.