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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Oh wow these sound good. I would serve these with coconut rice and some steamed asparagus I think. Ingredients:
5 lbs fresh mussels, scrubbed and debearded |
1/3 cup fresh lime juice |
1 (13 1/2 ounce) can unsweetened coconut milk |
1/3 cup dry white wine |
1 1/2 tablespoons thai red curry paste |
1 1/2 tablespoons minced garlic |
1 tablespoon asian fish sauce |
1 tablespoon white sugar |
2 cups chopped fresh cilantro |
Directions:
1. In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar; stir to dissolve sugar and curry paste and bring to a boil over high heat.
2. Boil for 2 minutes then add mussels; cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
3. Remove from the heat and discard any unopened mussels; pour mussels and liquid into a serving dish and toss with cilantro.
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