Thai Steamed Mussels

Plump mussels steamed in a fragrant broth of coconut milk, red curry paste, and lime juice.

Ingredients

• Mussels, 5lbs, scrubbed and debearded
• Lime juice, 1/3 cup
• Unsweetened coconut milk, 13.5 ounces
• Dry white wine, 1/3 cup
• Thai red curry paste, 1 ½ tbsp
• Garlic, 1 ½ tbsp, minced
• Fish sauce, 1 tbsp
• White sugar, 1 tbsp
• Cilantro, 2 cups, chopped

Directions

1. Add sugar, fish sauce, curry paste, garlic, wine, coconut milk, and lime juice into the stockpot and stir and bring to a boil on high heat for 2 minutes. Then, add mussels and cook for 5 to 8 minutes.
2. Remove from the flame. Discard any unopened mussels.
3. Pour into a bowl.
4. Garnish with coriander leaves.