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Thai Mussels

“You could accompany the mussels with rice made with our goof-proof method. Cook the rice just like pasta, in a big pot of salted, boiling water. Usually 15 minutes does it. Drain well, cover with a paper towel to absorb excess moisture, fluff and serve. I’d also put a pileof mint leaves out along with the lime wedges. They help cool down the curry’s heat. Serves 4 as a main course, 6 as a first course.”
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Course: Appetizer, Main Course
Cuisine: Thai
Servings: 0 people

Ingredients

  • 1 can coconut milk (unsweetened, 14oz)
  • ⅓ cup lime juice (fresh!)
  • ⅓ cup dry white wine
  • 1½ Tablespoons red curry paste
  • 1½ Tablespoons fish sauce
  • 1 Tablespoon sugar
  • 5 pounds mussels (preferably cultivated; scrubbed well with beards removed)
  • 2 cups cilantro sprigs (chopped)
  • lime wedges

Instructions

  • Combine coconut milk, lime juice, wine, curry paste, garlic, fish sauce, and sugar in a 6- to 8-quart wide pot and bring to a boil over high heat.
  • Cover and boil, stirring occasionally, for 2 minutes.
  • Add mussels and toss to combine.
  • Cover pot and cook, stirring occasionally, until mussels just open wide, about 6 minutes.
  • Discard any unopened mussels. Just before serving, toss mussels with cilantro. Serve with lime wedges.