Red Curry Mussels - Northern Michigan's News Leader

Red Curry Mussels

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5 lbs. Mussels
1 14-ounce Can 'lite' coconut milk
1/3 cup Lime juice
1/3 cup Dry white wine
2 tbs. Brown sugar
1 1/2 tbs. Thai red curry paste
1 tbs. Minced garlic
1 tbs. Fish sauce
2 cups Coarsely chopped fresh cilantro

Wash mussels thoroughly to remove any grit. Bring coconut milk, lime juice, wine, brown sugar, curry paste, garlic and fish sauce to a boil in a Dutch oven or other large pot, stirring occasionally. Add the mussels, tossing to combine. Cover, reduce heat to medium and cook, stirring occasionally, until the mussels are open, 7-10 minutes (Discard any unopened mussels).

Stir in cilantro. Taste the broth and adjust the flavors to your taste. Serve in deep bowls with lime wedges for squeezing.