Thai Steamed Mussels
|Fresh mussels||5 Pound, scrubbed (debearded)|
|Fresh lime juice||1⁄3 Cup (5.33 tbs)|
|Canned unsweetened coconut milk||13 1⁄2 Ounce|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Thai red curry paste||1 1⁄2 Tablespoon|
|Minced garlic||1 1⁄2 Tablespoon|
|Asian fish sauce||1 Tablespoon|
|White sugar||1 Tablespoon|
|Chopped cilantro||2 Cup (32 tbs) (fresh)|
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. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
2. Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.