Red Curry Mussels

How we make it.

1-13 ounce can coconut milk
1-4 ounce jar Thai Red Curry Paste
2 cloves garlic, grated
1 lime, juice and zest
2 teaspoons soy sauce
2 pounds mussels
Garnish: chopped cilantro

In a medium dutch oven whisk together coconut milk and curry paste over medium heat. Add grated garlic, lime juice, lime zest and soy sauce. Bring to a boil. Once boiling, add mussels, cover with lid and lower heat to low. Cook for 3-5 minutes until mussels are all opened. Garnish with fresh chopped cilantro if you don't hate cilantro and serve hot with lots of bread to dip in the broth.

Why we make it.

If you're interested in the joy of cooking with shellfish, mussels are the gateway drug. They're inexpensive, mild in flavor and hard to mess up. I'm just in it for the broth, and if you order mussels at restaurants you know you are, too. This broth is up there with the best of them and couldn't be easier to make. The secret is Thai curry paste, one of those Asian jarred sauces that does the work for you. If you are a cilantro person, you will love this limey cilantro filled creamy coconut milk broth and its red curry kapow. These mussels are a simple, delicious way to play with mollusks at home. Just don’t forget the baguette. That's why we make them.