Mussels Sambal
By: Anonymous
Published: Friday, February 12, 2010 - 10:23pm

Ingredients




2 tablespoons chili garlic sauce
5 mediums garlic cloves peeled
1 piece fresh ginger - (1" long) peeled, and
coarsely chopped
2 teaspoons dried hot red-pepper flakes or to taste
1 teaspoon ground cumin
teaspoon ground turmeric
2 tablespoons canola oil
2 mediums red onions thinly sliced
1 can coconut milk - (14 oz) well shaken
2 tablespoons light-brown sugar - (packed)
teaspoon coarse salt
2 pounds mussels scrubbed, debearded
3 tablespoons freshly-squeezed lime juice

Preparation

1 Make the sambal paste: In the bowl of a food processor fitted with a metal blade, combine chili sauce, garlic, ginger, hot pepper flakes, cumin, and turmeric. Process until almost smooth. 2 In a large pot, heat oil over medium heat. Add sambal paste, and cook, stirring occasionally, until fragrant, about 2 minutes. Add onions, and cook until softened, 3 to 5 minutes more. Stir in coconut milk, sugar, and salt. 3 Add mussels, cover, and cook until mussels open and are cooked through, about 5 minutes. Remove from heat, transfer to serving dish, sprinkle with lime juice, and serve immediately. 4 This recipe yields 2 to 4 servings.