Thai Coconut Curry Mussels

By á-2421

Ingredients

• 1 can coconut milk, unsweetened
• 1/3 cup fresh lime juice
• 1/3 cup white wine
• 1/3 cup sodium free chicken broth
• 3 cloves garlic, minced
• 2 Tbsp red curry paste
• 1 Tbsp asian fish sauce
• 1 Tbsp sugar
• 5 lbs. cleaned and scrubbed mussels
• large handful of cilantro, chopped
• fresh baked bread for dipping in sauce

Preparation

Step 1

Combine together milk, lime juice, white wine, broth, garlic, curry paste, fish sauce and sugar in large pot and bring to a boil. Cover and boil for 2 minutes. Add mussels and cover and cook for approximately 6-7 minutes, stirring occasionally. Mussels are ready when they open.

Discard any unopened mussels. Test for saltiness. If too salty, you may add a small amount of very hot water to pot to alleviate this. Sprinkle with cilantro and toss to combine. Serve.

Hint: Mussels and sauce are also delicious served over hot cooked pasta, such as linguini.