Mussels Sambal

Mussels Sambal


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


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. 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. 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.

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