Name: Mussels Sambal
Ingredients: 2 tablespoon chili garlic sauce; 5 medium cloves garlic, peeled; 1-inch piece fresh ginger, peeled and coarsely chopped; 2 teaspoon dried hot red-pepper flakes, or to taste; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 2 tablespoon canola oil; 2 medium red onions, thinly sliced; 14-ounce can coconut milk, shaken; 2 packed tablespoons light-brown sugar; 1/2 teaspoon coarse salt; 2 pound mussels, scrubbed and debearded; 3 tablespoon freshly squeezed lime juice (about 1 lime)

Mussels Sambal

Ingredients

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

Instructions

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.