Ingredients
2 tablespoons chili garlic sauce
5 medium cloves garlic, peeled
One 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
One 14-ounce can coconut milk, shaken
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
2 pounds mussels, scrubbed and debearded
3 tablespoons freshly squeezed lime juice (about 1 lime)
Preparation
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.
