Steamed Mussels in Thai Curry Sauce

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready In: 30 Minutes

Servings: 6

From the Yarrow Bay Grill in Kirkland, Washington.

Ingredients:

2 (13 1/2 ounce) cans unsweetened coconut milk (3 1/2 cups)

1 teaspoon thai red curry paste

1 cup chicken stock or 1 cup canned low sodium chicken broth

1/2 cup packed fresh basil leaf

2 stalks lemongrass, trimmed, coarsely chopped (about 1/3 cup) or 1 tablespoon grated lemon peel

1/4 cup fresh lime juice

2 tablespoons fish sauce (nam pla)

3 kaffir lime leaves or 3 tablespoons fresh lime juice plus 1 1/2 teaspoons lime zest

2 tablespoons peanut oil

3 lbs mussels, scrubbed, debearded

4 plum tomatoes, diced (about 1 cup)

1/2 cup chopped fresh cilantro

Directions:

1. Bring coconut milk to boil in heavy large saucepan.
2. Reduce heat to medium; add curry paste and whisk until dissolved.
3. Add next 6 ingredients.
4. Simmer uncovered 10 minutes.
5. Strain into bowl.
6. Heat peanut oil in large deep skillet over high heat.
7. Add mussels.
8. Sauté 2 minutes.
9. Add strained curry sauce.
10. Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open).
11. Transfer to large serving bowl.
12. Sprinkle with tomatoes and cilantro and serve.

By RecipeOfHealth.com