Ingredients
- 3 pounds mussels
- 1 tablespoon peanut or vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 3 tablespoons Thai red curry paste
- 1 14-ounce can unsweetened light coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons light brown sugar
- Salt and pepper to taste
- 1 lime, cut into wedges
Preparation
Step 1
Rinse and scrub the mussels under cold water, changing the water several times, to remove any grit. Debeard the mussels by removing the stringy bits in the seam where the two shells meet as best you can. Discard any mussels with cracked shells or any with open shells that don’t close when you gently tap them against the counter.
Heat a deep sauté pan, wok, or medium pot over medium-high heat until a bead of water sizzles and evaporates contact. Add the oil and swirl to coat the base. Add the garlic and ginger and cook briefly until aromatic, about 20 to 30 seconds. Add the curry paste and cook for another 30 to 40 seconds. Add the coconut milk, fish sauce, and brown sugar.
Bring the liquid to a boil. Add the mussels, cover, and steam for 4 to 5 minutes, shaking the pan occasionally. Uncover and add salt and pepper to taste if desired.
Discard any mussels that have not opened, then transfer to a serving dish. Spoon the curry over the mussels and add lime wedges to the dish (for squeezing at the table.) Serve with rice or crusty Frenchbread.