Thai Red Curry Mussels

Made it,
Loved it.

Serving size 4

Prep Time

Total Time 40MIN

Ingredients

2 tsp peanut oil or canola oil
2 medium cloves garlic minced
2 scallions thinly sliced, whites and greens separated
1 zest and juice of 1 lime
2 tsp Thai red curry paste (see shopping tip)
1 can 14-ounce lite coconut milk
1 Tbsp brown sugar
2 tsp fish sauce
4 lb mussels scrubbed and debearded (see tip)
6 cup trimmed watercress (1-2 bunch) or trimmed spinach
2 Tbsp thinly sliced fresh basil for garnish

Directions

1. Heat oil in a large high-sided skillet or Dutch oven over medium-high heat. Add garlic, scallion whites, lime zest and curry paste to taste; cook until fragrant and the paste is sizzling, 1 to 3 minutes. Add lime juice, coconut milk, brown sugar and fish sauce. Bring to a boil and let cook for 2 minutes.

2. Add mussels, return to a simmer, cover and cook for 6 minutes. Spread watercress (or spinach) over the mussels, cover and cook until slightly wilted, about 4 minutes; stir into the mussels. (Discard any unopened mussels.) Serve garnished with scallion greens and basil.

Shopping Tip: Red curry paste and fish sauce, typical Thai ingredients, can be found in the Asian food section of large supermarkets.

Tip: To clean mussels, scrub with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Pull off the fuzzy beard from each one (some mussels may not have a beard).