Mussels and Octopus in a Coconut Curry Broth with Grilled French Bread

Ingredients

1 tablespoon coconut oil
½ teaspoon whole coriander seeds, roughly ground
½ medium sweet onion, thinly sliced
1/3 cup small dice carrots
2 small shallots, thinly sliced
2 teaspoon garlic, grated
2 teaspoons ginger, grated
1/2 teaspoon dried Thai chiles or red chili flakes
1 tablespoon Thai green curry paste
1 tablespoon brown or palm sugar
1 tablespoon fish sauce, plus more to taste
1 teaspoon zest plus 1 tablespoon juice from 1 lime (plus additional limes for serving)
Kosher salt
1 (15-ounce) can coconut milk (do not shake before opening)
2 teaspoons sesame oil
2 pounds mussels, cleaned and de-bearded
1 pound store bought, cooked octopus (cut into ½-inch pieces)
2 tablespoons rough chopped cilantro leaves
1 small Thai or serrano chili, thinly sliced
1 French-style baguette, sliced, oiled and grilled

Instructions

Set a large sauté pan over medium heat and add the coconut oil. Once the oil is hot, add the coriander seeds and toast, shaking the pan for about 30-45 seconds. Add the onions, carrots and shallots to the pan and cook until the onions are slightly caramelized, about 3-4 minutes. Add the garlic, ginger, dried chiles and curry paste to the pan and stir well to combine. Add the palm sugar, fish sauce, lime zest and juice to the pan and stir to combine. Add the coconut milk and sesame oil and bring to a boil.
Place the mussels and octopus in the pan and stir well, cover with a lid and continue to shake the pan. Check every 30 seconds or so to see if the mussels have opened, it will take about 3 minutes for the mussels to open. Garnish the mussel with the cilantro and the serrano chili and serve with grilled baguette.

Mussels and Octopus in a Coconut Curry Broth with Grilled French Bread | Just Eats with Chef JJ