Mussels with Thai Curry

Mussels with Thai curry goes really well with rice. It is good for sharing on a cold night. I hope you will enjoy this recipe.

• 5 lbs fresh mussels, scrubbed and debearded
• 1/3 cup fresh lime juice
• 1 (13 1/2 ounce) can unsweetened coconut milk
• 1/3 cup dry white wine
• 1 1/2 tablespoons Thai red curry paste
• 1 1/2 tablespoons minced garlic
• 1 tablespoon asian fish sauce
• 1 tablespoon white sugar
• 2 cups chopped fresh cilantro

Directions:

1. In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar; stir to dissolve sugar and curry paste and bring to a boil over high heat.
2. Boil for 2 minutes then add mussels; cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
3. Remove from the heat and discard any unopened mussels; pour mussels and liquid into a serving dish and toss with cilantro.