Mussels Sambal

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    Mussels Sambal

    Ingredients

    • 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)

    Instructions

    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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