Ingredients:
1 pound fresh mussels
2 Tbsp. garlic and rosemary oil
1 Tbsp of Chili Pepper with Garlic Oil
½ yellow onion, diced
2 Tbsp. Spices of India Seasoning
2 tsp. salt, or to taste
3 tsp. tomato paste
1 (13 ½ ounces) can coconut milk
½ cup water
1 lime, for serving
¼ cup chopped cilantro, for serving
Directions:
Clean the mussels thoroughly by brushing them with a firm scrubber brush. Rinse with cold water and clean off any dirt, sand, or debris. De-beard the mussels as necessary by lightly pulling the "beard" or clump of fibers towards the hinge until it snaps away.
Once the mussels are cleaned, heat Chili Pepper with Garlic Oil in a deep skillet over medium heat. Once warm, add the onion and cook until softened about 2 to 3 minutes.
Add the Spices of India Seasoning and salt and stir into the onions to combine.
Add the tomato paste and stir well to combine. To better combine, use the back of the spoon to mix the tomato paste into the aromatics. Cook until tomato paste caramelizes and sticks to the bottom (without burning), about 2 to 3 minutes.
Stir in the coconut milk until thoroughly combined. The mixture will be thick. To thin the broth, add ½ cup of water. Bring to a simmer.
Add cleaned mussels and cover. Reduce heat to medium-low and steam the mussels until the shells open, about 5 minutes. Discard any mussels that do not open.
Serve the mussels and curry with a squeeze of lime and chopped cilantro. Enjoy