Recipe Archives->Asian Sea->Red Curry Mussels

 
THAI-RED CURRY MUSSELS
  
2 lbs mussels
1 bunch chopped scallions
1 Tbsp. red curry paste
1 can unsweetened coconut milk
1 Tbsp. chopped fresh ginger
1/2 tsp. oil
1 juiced lime
2 tsp. sugar
 
In sauce pan, combine oil, paste and ginger.  Saute over high heat
about 2 minutes.  Be careful not to burn.   Add coconut milk, sugar
and lime juice.  Remove from heat.  (This can be done a day in
advance).  Clean mussels.  Steam in liquid over high heat until
they open and flesh becomes firm.

Place in a bowl and spoon sauce over.  Garnish with scallions.

Printable version: red-curry-mussels.txt.