| Thai Red Curried Mussels
2 pounds of mussels
1 bunch scallions, chopped
1 tablespoon of red curry paste
1 can of unsweetened coconut milk
1 tablespoon of fresh ginger, chopped
1/2 teaspoon of vegetable oil
Juice of 1 lime
2 teaspoons of sugar |
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In saucepan, combine oil, paste, and ginger, sauté over high heat approximately 2 minutes, be careful not to burn. Add coconut milk, sugar, and lime juice. Bring to a boil, remove from heat. *This can be done a day in advance. Rinse mussels under cold water and drain. Place mussels and sauce in 4-quart saucepan and cover. Stem over high heat approximately 4 minutes or until they open up and flesh becomes firm. Place mussels in a warmed serving dish, pour sauce over and garnish with scallions. Serve with steamed rice.
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