Mussels with Shallot Coconut Milk Sauce

Ingredients:
¼ Cup + 1 Tbsp. Olive Oil
6 Cloves Garlic, minced
1 Cup Chopped Shallots
1 Cup Clam Juice
2 lbs. Mussels, cleaned & beards removed
½ Cup Chopped Parsley, plush more for serving
1 Can Coconut Milk, refrigerated overnight
1 Tbsp. Brown Butter Ghee
1 Tbsp. Mustard
1 Tsp. Crushed Red Pepper, plus more for serving
Salt & Black Pepper

Instructions:

1. In a large dutch oven heat olive oil over medium heat
2. Add in the garlic and shallots and cook until soft
3. Season with a sprinkle of salt and pepper. Add in clam juice and bring to a boil
4. Add in the cleaned mussels, cover, and steam until the mussels open approx. 4 min. Once opened, move to a large serving bowl with a slotted spoon, discarding any mussels tat didn’t open. You want to leave as much liquid as possible in the pot
5. Now, open your coconut milk and remove the solidified milk and place in the pot. Reserve the remaining water for another use
6. Add in the parsley, mustard, ghee, and crushed red pepper. Season with salt and black pepper to taste
7. Bring to a boil. Then pour the sauce over the mussels to serve