Thai Red Curry Mussels

1 TBS peanut oil

1 TBS minced garlic

1 TBS minced fresh ginger

1 TBS red curry paste (or a bit more to taste)

½ tsp. Kosher salt

1 tsp. sugar

1 pound mussels

1 cup light coconut milk

2 tsp fresh lime juice (approx. ½ of a lime)

1-2 TBS chopped fresh mint (optional)

 

Soak mussels in a bowl of fresh water for 15 minutes (discard any mussels that are open, broken or chipped). Remove any bristly patches along the edge with your fingers, pat dry and set aside for a few minutes.

Meanwhile sauté garlic, ginger, curry paste, and salt in oil in a large pan over high heat until mixture becomes fragrant, about 1 minute.  Stir constantly.

Add mussels and sugar. Heat and stir for about 1 minute. Add coconut milk and immediately cover. Let mixture steam until mussels open, about 2 minutes. Stir in lime juice (discard any mussels that remain unopened).

 

Serve over jasmine or basmati rice and sprinkle with the mint.

 

Serves 2

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