SPICY COCONUT KEY LIME STEAMED MUSSELS (Key lime Tangerine Chili Marinade & Dressing)


2 pounds fresh mussels
2/3 cup E&V Key Lime Tangerine Chili Marinade & Dressing 
13.5 ounce can unsweetened coconut milk
3 medium garlic cloves, crushed
1 tablespoon fish sauce
1/2 bunch fresh cilantro, washed, stems removed and chopped
1 loaf crusty sour dough baguette

Preparation & Cooking Instructions:
Scrub mussels and remove beards. In a large deep skillet, combine E&V Key Lime Tangerine Chili marinade & Dressing, coconut milk, garlic and fish sauce. Bring to a boil and add muscles and toss to coat. Cook covered for 5 to 7 minutes or until all muscles have opened. Remove from heat and discard any unopened mussels. Divide mussels and sauce into two large soup style bowls and sprinkle with chopped cilantro, serve with sour dough bread slices. Serves 2

Tressa's Tip: This is one of my all time favorite dishes. The broth is spicy with a coconut creamy finish. Serve extra bread for soaking up the delicious broth. Enjoy!

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