Mussels Sambal

from marthastewart.com

submitted by Courtney Dyar

serves 4

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

½ 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

½ teaspoon coarse salt

2 pounds mussels, scrubbed and debearded

3 tablespoons freshly squeezed lime juice (about 1 lime)

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.