Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, chopped
- 2 tablespoons minced peeled ginger root
- 1 stalk lemongrass, minced
- 1 1/2 tablespoons red curry paste
- 1 teaspoon salt
- 32 ounces Pacific Foods® Organic Vegetable Broth
- 24 ounces Pacific Foods® Organic Coconut Original Plant-Based Beverage
- 16 ounces mussels, cleaned and debearded
- 16 ounces fresh scallop
- 1/4 cup chopped cilantro (for garnish)
- 1 teaspoon chopped fresh rosemary leaves, for garnish
Buy Ingredients Online
Instructions
-
Step 1
In a medium to large stockpot, heat oil. Add garlic, ginger and lemongrass and saute for about 2 minutes.
-
Step 2
Pour in coconut milk and broth and let simmer for about 15 minutes, adding salt to taste. Add mussels and scallops and cover the pot. Let simmer for another 4 to 6 minutes until all the mussels are opened and scallops are opaque (discard any unopened mussels). Top with cilantro and serve with bread. Enjoy!
